Tulapho is a term used to describe crispy fried pork. I am not sure where this term came about, but it is catchy enough to get my attention. This method of cooking pork is different from the regular way that we do for lechon kawali or lechon carajay, and even for bagnet; it requires us cook the pork in its own fat.
Cooking Tulapho is simple and easy, but we will still need to be careful since we are dealing with hot oil. The first thing that we need to do is to tenderize the pork. Boil water and add some spices and seasonings. Add the pork and boil until tender. The next and final procedure is to fry the pork its own oil until crispy and golden brown. As the water evaporates, the oil from the pork is left behind. This initially helps fry the pork belly slices. More oil gets extracted from the belly while frying it.
Tulapho is intended as an ingredient to other dishes. However, you can also enjoy it as it is (with a dip of spicy vinegar or lechon sauce). I usually make use of it when making an Ilonggo version of adobong kangkong. The dish is called Apan-apan.
Try this Tulapho (Cripsy Fried Pork) Recipe. Happy cooking!
Watch the Video on How to Cook Tulapho (Crispy Fried Pork)
Tulapho Recipe (Crispy Fried Pork)
Ingredients
- 1 lb. pork belly sliced
- 4 pieces dried bay leaves
- 1 ½ tablespoons rock salt or coarse sea salt
- ¼ teaspoon ground black pepper
- 4 cups water
Instructions
- Pour water in a cooking pot. Bring to a boil.
- Add salt, pepper, and bay leaves.
- Slide-in the pork and let the water re-boil. Cover and boil in medium heat until the pork gets tender. You can 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 or pan and transfer to plate with paper towel.
- You can serve it as it is or use it as an ingredient in other Filipino dishes. Enjoy!
Nutrition
Marilou de la Cruz says
For Filipino recipes, Panlasang Pinoy is the only place I go to and I have never been disappointed. Thank you for the time and effort you have given to creating a “central meeting place” for Filipino food lovers. There is now one wish I would like to see come through on this blog … recipes for the Instant Pot. I saw some and wished you could offer us more.
Vanjo Merano says
Hi Marilou, thanks for the nice words. You might talking about the review that I made for instapot multi cooker. Sure, I can do more recipes for you. Do you have specific recipes in mind?
Marilou de la Cruz says
I don’t know why I didn’t see this reply before. It’s Oct 19, two months from your reply and my request is kind of old now. However, I probably don’t need to waste your time as I know you’re super busy. I am already getting used to my Instant Pot (it’s one of the best purchases I made to make my “kitchen life” easier). I have been adjusting your recipes thru trial and error and so far my family thinks your dishes are enhanced by the Instant Pot. Thanks and regards to you and your wife (and family).
Crizel Kaul says
I was searching the Internet for this recipe, I had this when I was a kid, 35 years back in pangasinan. Tulapo is a pangalatok term for sundried pieces of pork belly and then fried til crispy
Vanjo Merano says
Thanks for the insight, Crizel. It is interesting — sounds like how traditional tapa is prepared.
Kristine says
In Batangas, we refer to that as “Pupor” or the Batangas-style chicharon 🙂 Thanks for this recipe, Vanjo! I miss this!
Vanjo Merano says
Hi Kristine -- it is nice to hear from you. I appreciate the insight.
Wes says
Perfect, no BS recipes.
I still need to be surrounded by taste tester whenever I cook to make sure I get it right but when I go to Panlasang Pinoy for guidance, results never disappoint.
Most of the recipes I found here were accurate and the taste so close (if not better) than those served at my favorite restaurants.
Do you have a jazzed up recipe of “Kiam Peng?” it’s a Fil-Chi rice dish that is reminiscent of Paella. My old recipe is okay but I’m looking for options. 🙂
THANK YOU!!!
Vanjo Merano says
You are welcome, Will. Thanks for the feedback.
That reminds me, I needed to post a recipe for Kiam Peng one of these days.
Marisa Teope says
Hi Vanjo
what is the difference of mechado and kaldereta.
thanks
Marisa
Vanjo Merano says
Here is a link to the details of mechado. The Kaldereta recipe can be found here.
Joyce Bonifacio says
Tulapho -- pronounced as (tu-lap-ho) is a term from Ilonggo dialect, my Mom used to make for the family before, it is a sort of chicharon with fat in it, so yummy dipped in spicy vinegar.