Craving crispy lechon but are short on time or energy? Try pinakupsan! These Visayan-style pork morsels are super easy to make with only two ingredients and are delicious as an appetizer or main dish.
Although I boldly claim to make the meanest, baddest crispy pata and the moistest, crunchiest lechon sa hurno on this side of the planet, there are times when I don’t want to be encumbered with their laborious cooking process.
Cooking is an activity I enjoy and find therapeutic but sometimes, it’s all about quick and easy gratification. You know, to enjoy crisp, succulent pork without boiling the meat, drying it out overnight and deep frying the next day. Enter pinakupsan–> all the sinful deliciousness of chicharrones with hardly any work.
What is Pinakupsan
Pinakupsan is a Visayan delicacy where pork belly is portioned into serving pieces, salted, and then cooked in low heat until golden brown and crisp. Unlike lechon kawali which needs an incredible amount of oil for deep frying, this mode of cooking allows the pork to fry and brown in its own rendered fat.
If you’re craving a delectable pork treat, this method is sure to deliver. You get a perfectly seasoned dish with only two ingredients and hardly any work!
Cooking notes
- Cook on low heat. The slow, gentle process will allow the pork to crisp up with burning.
- The longer the pork is cooked and the more it renders fat, the crispier the texture.
How to serve
These delectable pork morsels are often turned into humba, added to vegetable stir-fries, or simply enjoyed with spicy vinegar.
Ingredients
- 2 pounds pork belly, cut into 2 inch pieces
- 2 teaspoons salt
Instructions
- In a bowl, season pork with the salt.
- Over high heat, preheat a wide, thick-bottomed pan. Place pork in the pan in a single layer.
- Cook, turning occasionally, for about 7 to 10 minutes or until pork begins to render fat.
- When the pork has released oil, decrease heat to low. Cover and continue to cook, turning occasionally, until pork pieces are golden brown and reduced in size.
- With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve with spicy vinegar dip or store for future use.
Notes
- Cook on low heat. The slow, gentle process will allow the pork to crisp up with burning.
- The longer the pork is cooked and the more it renders fat, the crispier the texture.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
grayz says
Hi Ms. Lalaine,
Greetings!
Mam ask ko lang po kung anong dapat gamitin pang luto kase before ang ginagamit po namin is tubig hanggang magmantika yung baboy? Or please help me for this… kahit bawal sa hi blood go for it…