When it comes to pork, Filipinos could write a whole saga on their love affair with the protein. Like there would literally be a sonnet for sisig, a limerick for lechon, a chorus for crispy pata — you get the picture. Consider every part of a pig and Filipinos probably have a dish for it. But Southern California Filipino restaurant chain, Noypitz, has got something that even had me astounded at their take on a pork dish: whole crispy pig head.
It’s not every day you see a whole fried pig head (dubbed Crispy Ulo) served up on a platter, let alone one that’s deep-fried to golden brown perfection. In fact, I doubt I’d ever seen anything quite like this Crispy Ulo platter on any Filipino restaurant menu. But its uniqueness on paper gives way to an iteration of pork that few folks ever get to enjoy. Make no mistake, pork belly is always the fan favorite, but not many realize that head meat offers a next level kind of tender that would make your favorite slow jam jealous. Keep that in mind the next time you’re in the mood for pork and are feeling adventurous.
Noypitz has three locations throughout Southern California, so trust there will be plenty of Crispy Ulo to go around.