Identifying a white crispy garnish to a pork dish
I haven't got time to make a real answer but here's a recipe http://m.cookingchanneltv.com/recipes/pork-rinds-chicharron.html 

The reason it's white is all to-do with light diffusion and the fact the brown 1mm thick crisp pork skin has just been stretched to over 1cm thick.

Think... blowing up a balloon, it get lighter in colour as it gets bigger.