Tulapho is a term used to describe crispy fried pork. I am not sure where this term came about, but it is catchy enough to get my attention. This method of cooking pork is different from the regular way that we do for lechon kawali or lechon carajay, and even for bagnet; it requires us cook the pork in its own fat.
Cooking Tulapho is simple and easy, but we will still need to be careful since we are dealing with hot oil. The first thing that we need to do is to tenderize the pork. Boil water and add some spices and seasonings. Add the pork and boil until tender. The next and final procedure is to fry the pork its own oil until crispy and golden brown. As the water evaporates, the oil from the pork is left behind. This initially helps fry the pork belly slices. More oil gets extracted from the belly while frying it.
Tulapho is intended as an ingredient to other dishes. However, you can also enjoy it as it is (with a dip of spicy vinegar or lechon sauce). I usually make use of it when making an Ilonggo version of adobong kangkong. The dish is called Apan-apan.
Try this Tulapho (Cripsy Fried Pork) Recipe. Happy cooking!
Watch the Video on How to Cook Tulapho (Crispy Fried Pork)
- 1 lb. pork belly, sliced
- 4 pieces dried bay leaves
- 1 ½ tablespoons rock salt or coarse sea salt
- ¼ teaspoon ground black pepper
- 4 cups water
- Pour water in a cooking pot. Bring to a boil.
- Add salt, pepper, and bay leaves.
- Slide-in the pork and let the water re-boil. Cover and boil in medium heat until the pork gets tender. You can add more water if needed.
- Once the pork is tender, remove the cover. Adjust the heat to medium and then cook while stirring until the water completely evaporates.
- Continue to fry the pork in its own oil while constantly flipping it over until it turns golden brown.
- Remove the pork from the cooking pot or pan and transfer to plate with paper towel.
- You can serve it as it is or use it as an ingredient in other Filipino dishes. Enjoy!