Tulapho is an Iloilo dish for crispy fried pork. It is known that this dish dated back to the Spanish era in our country. We may already know of other crispy fried pork dishes like lechon kawali and the Ilocano’s bagnet, but Tulapho is different in terms of cooking.
Unlike the other crispy fried pork dishes, Tulapho is known for its unique way of cooking. You see, we don’t fry it in oil or lard but we fry it in its own fat instead. We actually start by boiling the pork and cook it long enough until the pork’s fat juices out.
Hungry yet? In this recipe you’ll find out simple ingredients that will bring out the awesome flavors of this dish.
Tulapho can be taken as it is, partnered with dipping sauces like spiced vinegar or lechon sauce. But it is also used as meat for other dishes like the adobong kangkong.
Start making this amazing dish today! I’m sure everyone will love this! See the recipe here:
INGREDIENTS:
- 1 lb pork belly, sliced
- 4 pcs dried bay leaves
- 1 & ½ tbsp rock salt or coarse sea salt
- ¼ tsp ground black pepper
- 4 cups water
HOW TO COOK:
- Pour water in a cooking pot and bring it to a boil.
- Add the salt, pepper, and bay leaves.
- Add the pork and let the water re- boil.
- Cover and boil in medium heat until the pork gets tender (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 and transfer to plate with paper towels. Enjoy!
IMAGE: foodwassup.com
