Tulapho is a Filipino dish of fried fatty pork usually boiled first then cooked on its own rendered fat, it is usually used as an ingredient.
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.