Last Friday we posted a simple dish of Stir-Fried Choy Sum with Minced Garlic and what’s best to pair that with is this simple Crispy Fried Pork called Tulapho, so what’s special about it? isn’t it just another fried pork? Yes, but it has a different cooking technique and it may come in handy if you don’t have cooking oil available.
Unlike Lechon Kawali or Bagnet this dish does not require any oil at oil as it uses its own fat to basically fry itself. It can be used as an ingredient on most Filipino vegetable dishes and use its rendered fat as the oil to sauté the vegetable but this can also be a dish on its own where its best served with some side vegetables and a dip of vinegar or Mang Tomas. It only consists of 4 ingredients but the key is using a very fatty pork so render a lot of fat which used for frying itself.
- 1 kg fatty pork belly, cubed
- 3 tbsp sea salt
- 1 tsp freshly ground black pepper
- 4 cups water
- In a large wok pour water and bring it to a boil
- Add the remaining ingredients, cover then continue to boil in medium heat until pork is tender, add more water if needed.
- Continue to cook now in high heat and let the liquid evaporate and pork starts to render some fat. Continue to fry pork until its golden brown on all sides.
- Remove from wok then place in a paper towel lined plate to remove excess fat. Serve.