Pinakupsan are bite sized pieces of fatty pork belly is slowly cooked using its own fat instead of deep frying them with oil.


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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Pinakupsan 2


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Category: Main Course
  • Cuisine: Filipino


Pinakupsan are bite sized pieces of fatty pork belly is slowly cooked using its own fat instead of deep frying them with oil.


  • 1 kg fatty pork belly, cubed
  • 2 tsp salt
  • 2 tbsp vinegar
  • freshly ground black pepper
  • 1 cup water


  1. Place all ingredients in a wok, bring to a boil, cover the wok then simmer in low heat. Cook for 20 minutes.
  2. 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.
  3. Remove pork from wok using a slotted spoon, place on a plate line with paper towel then serve.


Pinakupsan Wide


5 Responses

  1. suituapui says:

    Yummmm!!!! Beauty in the simplicity. I love this kind of cooking – can savour and enjoy the flavour of the meat without having it drowned completely by all the sauces, the gravies, the garnishings and what not. Those would probably be good if the meat or whatever is not fresh or not nice.

  2. A great way to make the pork tender inside and crispy outside. It looks divine!

  3. You know I have yet to prepare pork belly myself! it is one for the very few meats I like with some fat on it. usually I run away in the opposite direction lol. Maybe I will try this recipe first since it is straight forward and love the technique of it frying in its own oil!

  4. Michelle says:

    Oh my goodness.

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