• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Panlasang Pinoy logo

  • Recipes
  • Start Here
  • Cooking Schools
  • About
Home » Recipes » Tulapho Recipe (Crispy Fried Pork)

Tulapho Recipe (Crispy Fried Pork)

Jump to Recipe Print Recipe

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.

Tulapho Iloilo Crispy Fried Pork Recipe

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 Crispy Fried Pork Recipe

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)

Print Pin

Tulapho Recipe (Crispy Fried Pork)

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3
Author Vanjo Merano

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

Serving: 3g

Tulapho Crispy Fried Pork_

Related Recipes:

  • Crispy Fried Chicken Recipe
    Crispy Fried Chicken Recipe
  • Crispy Air Fried Liempo Pinakbet with Ube
    Crispy Air Fried Liempo Pinakbet with…
  • How to Make Crispy Fried Chicken (Spicy Version)
    How to Make Crispy Fried Chicken (Spicy…
  • Crispy Pork Belly Chips
    Crispy Pork Belly Chips
  • Crispy Pork Binagoongan
    Crispy Pork Binagoongan
  • Quick and Easy Pan Fried Pork Chops
    Quick and Easy Pan Fried Pork Chops

Reader Interactions

Comments

  1. Joyce Bonifacio says

    October 19, 2016 at 9:00 am

    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.

    Reply
  2. Marisa Teope says

    October 4, 2016 at 6:40 pm

    Hi Vanjo

    what is the difference of mechado and kaldereta.

    thanks

    Marisa

    Reply
    • Vanjo Merano says

      October 5, 2016 at 9:52 pm

      Here is a link to the details of mechado. The Kaldereta recipe can be found here.

      Reply
  3. Wes says

    September 8, 2016 at 11:48 pm

    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!!!

    Reply
    • Vanjo Merano says

      September 17, 2016 at 2:51 pm

      You are welcome, Will. Thanks for the feedback.

      That reminds me, I needed to post a recipe for Kiam Peng one of these days.

      Reply
  4. Kristine says

    September 8, 2016 at 2:36 am

    In Batangas, we refer to that as “Pupor” or the Batangas-style chicharon 🙂 Thanks for this recipe, Vanjo! I miss this!

    Reply
    • Vanjo Merano says

      September 8, 2016 at 10:07 am

      Hi Kristine -- it is nice to hear from you. I appreciate the insight.

      Reply
  5. Crizel Kaul says

    August 28, 2016 at 7:21 am

    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

    Reply
    • Vanjo Merano says

      August 28, 2016 at 9:57 am

      Thanks for the insight, Crizel. It is interesting — sounds like how traditional tapa is prepared.

      Reply
  6. Marilou de la Cruz says

    August 13, 2016 at 10:15 pm

    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.

    Reply
    • Vanjo Merano says

      August 13, 2016 at 10:48 pm

      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?

      Reply
      • Marilou de la Cruz says

        October 19, 2016 at 1:08 pm

        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).

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Latest Recipes

tornado franks

Tornado Franks

stir fried chicken franks

Stir Fried Chicken Franks

chicken lettuce wrap

Asian Chicken Lettuce Wrap

no bake macaroni

No Bake Macaroni

RECIPES

All Recipes

Top Recipes

how does empanadas taste like?

Chicken Empanada

Siopao

Siopao Asado Recipe

Brazo de Mercedes

Pandesal with Coffee

Pandesal Recipe

Baked Macaroni Panlasang Pinoy

Baked Macaroni Recipe

Embutido Recipe

Max’s style Fried Chicken

Egg Pie Recipe

KFC Style Gravy Recipe

Lumpiang Sariwa (Fresh Spring Rolls Recipe)

Cassava Cake Recipe

pork siomai recipe

Pork Siomai Recipe

Pork Adobo Recipe

Pork Adobo

Espasol Recipe

Banana Bread

Banana Bread Recipe

How to Make Rice Cake Bibingka

Bibingka Recipe

Jollibee Style Spaghetti

Custard Cake Recipe

biko recipe panlasang pinoy

Biko Recipe

Ginataang Hipon Sitaw at Kalabasa

Ginataang Hipon Sitaw at Kalabasa

Categories

Footer

  • Email
  • Facebook
  • Instagram
  • YouTube
  • Food and Health
  • Diet and Weight Loss
  • What’s Cooking?
  • Philippines
  • Privacy Policy
  • Contact
  • HTML Sitemap
Copyright © 2009 - 2022 · Panlasang Pinoy