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: