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At White Jop, the star of the show is the mukra, freshly fried to golden perfection. The preparation process begins with the meticulous chopping of the crispy pork belly, which is layered with fat, meat, and crunchy skin. This is served atop a bed of rice noodle rolls and an assortment of organ meats, forming a hearty dish known as guap.
The experience is amplified when dipping the pork belly into a dark sweet soy sauce, which complements the rich, fatty flavors of the pork. With its rich broth that boasts a hint of white pepper, this traditional dish serves as the perfect introduction to the world of crispy pork belly.