Filipinos have a multitude of ways in frying their pork. We have the most popular method called Lechon Kawali, then the Vigan method of cooking it called Bagnet, there is also the all-time favourite Crispy Pata, and if you just like the skin part then we have the chicharon. I know there are heaps more variations but have you heard the Visayan way of preparing it?
Pinakupsan is that other preparation method, where bite sized pieces of fatty pork belly is slowly cooked using its own fat instead of deep frying them into oil. The name of this dish came from the Cebuano word “kupos” which means “shrink” which perfectly defines the transformation of the pork during its cooking process.
So how do we consume this? Well Filipinos love it with their rice or as a pulutan served with a spicy vinegar dip. How about you, do you have another way to fry pork that you can share?
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- 1 kg fatty pork belly, cubed
- 2 tsp salt
- 2 tbsp vinegar
- freshly ground black pepper
- 1 cup water
- Place all ingredients in a wok, bring to a boil, cover the wok then simmer in low heat. Cook for 20 minutes.
- Open wok lid and continue to cook until water evaporates and oil starts to render, continue to cook until it starts to sizzle and the pork deep fries on its own oil. This might take somewhere around 15 to 20 minutes. Continue to fry until pork is crispy and golden brown in colour.
- Remove pork from wok using a slotted spoon, place on a plate line with paper towel then serve.