WATCH: How To Make Crunchy-Delicious Visayan Chicharon
Tulapho is a different kind of pork crackling.
If you like all things crunchy, crisp, and savory, this is the pork dish you should try.¬†Crispy fried pork, or¬†tulapho¬†in Ilonggo, is Ilonggos' version of the bagnet or chicharon. This is basically seasoned pork, boiled and fried in its own oil, and resembles adobong baboy na tuyo¬†(dry adobo). It is savory, crispy, and so good even when eaten on its own.¬†
Once the water has reduced, make sure to transfer the pork in a nonstick pan so it won't stick and remain crunchy. Fair warning: keep the heat on medium, this dish has a tendency to splatter oil all over.¬†
Ready to make this at home? Here's the recipe: