Lechon was always the star of our celebrations. But let’s be honest, who has the time or energy to make a whole roasted pig on a regular Tuesday? That’s why I fell in love with Pinakupsan, my family’s go-to recipe when those crispy lechon cravings hit.
After countless attempts at perfecting this Visayan dish in my own kitchen, I’ve discovered that this two-ingredient wonder delivers that same addictive crunch and juicy meat we all love about lechon, but with barely any effort.
Just imagine: crispy, golden-brown pork pieces that practically cook themselves in their own fat, ready to be dunked in spicy vinegar or paired with hot rice. I’ll become your favorite way to satisfy those lechon cravings without the fuss of deep-frying or the expense of buying from the neighborhood lechon manok stand.
Why You’ll Love This Recipe
- Only 2 basic ingredients needed
- No deep frying required – the pork cooks in its own rendered fat
- Achieves that sought-after lechon-like crispiness
- Minimal active cooking time – perfect for busy days
- Versatile – can be used in multiple dishes
- Budget-friendly way to satisfy lechon cravings
Pinakupsan (Visayan-Style Crispy Pork Belly)
Equipment
- Thick-bottomed pan (kaserola) ensures even heat distribution and prevents burning
- Wide spatula (sandok) for turning the meat without breaking
- Slotted spoon (sandok na butas) for removing the cooked pork while leaving the rendered fat
- Wire rack (cooling rack) for draining excess oil
- Sharp knife (mataling kutsilyo) for cutting pork belly into uniform pieces
Ingredients
- 2 pounds pork belly liempo, cut into 2-inch pieces
- 2 teaspoons salt asin
Instructions
- Start by cutting your pork belly (liempo) into uniform 2-inch pieces (mga dalawang pulgada), making sure each piece has both meat and fat layers. Season all pieces evenly with salt (asin), making sure each piece is well-coated.
- Preheat a thick-bottomed pan (makapal na kawali) over high heat (malakas na apoy). Once hot, arrange your seasoned pork pieces in a single layer – don’t overcrowd them (huwag masyadong siksik) as they need space to render their fat properly.
- Let the pork cook for about 7-10 minutes, turning occasionally (paminsan-minsang baliktarin), until you see the fat starting to render (hanggang lumabas ang mantika). You’ll notice the meat starting to release its oils.
- Once you see a good amount of rendered fat in the pan, lower the heat (hinaan ang apoy) to its lowest setting. Cover the pan and let it cook slowly for about 45-50 minutes. Turn the pieces every 10-15 minutes to ensure even cooking and browning (pantay-pantay na pagkaluto). The low and slow cooking allows the pork to become crispy without burning (malutong pero hindi sunog).
- Continue cooking until the pork pieces turn a deep golden brown color and have noticeably reduced in size. You’ll know they’re done when they’re crispy on the outside but still juicy inside (malutong sa labas, malambot sa loob). Using a slotted spoon (sandok na may butas), transfer the crispy pork pieces to a wire rack set over a tray to drain excess fat.
- Let the pinakupsan rest for 5 minutes before serving. This resting period helps maintain the crispiness (para mas lalong lumalong). Serve hot with spicy vinegar dip (sawsawang suka na maanghang) on the side. The traditional way to enjoy this is with steaming white rice (mainit na kanin) and your favorite sawsawan.
- Remember to save the rendered pork fat (mantika) – it's liquid gold for future cooking!
Tips from Lola’s Kitchen
- Choose pork belly with layers of fat and meat for the best results
- Don’t crowd the pan – cook in batches if necessary
- The slower you cook, the crispier the result
- Save the rendered fat (mantika) for future cooking
- Add whole garlic cloves during cooking for extra flavor
- Listen for the sizzling sound to lessen before covering the pan
Nutrition
Traditional Serving Suggestions
- As pulutan (appetizer) with spiced vinegar dip
- With hot steamed rice and atchara (pickled papaya)
- As protein in monggo (mung bean soup)
- Added to pinakbet (mixed vegetable stew)
- Chopped and used in sisig
Spicy Vinegar Dip Recipe
- 1/2 cup white vinegar (suka)
- 2-3 Thai chilies (siling labuyo), chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Troubleshooting
- Not Crispy Enough?
- Cook longer on low heat
- Ensure pork pieces aren’t too large
- Check if pan temperature is too high
- Too Salty?
- Serve with vinegar dip
- Pair with unseasoned sides
- Use less salt next time
Ingredient Alternatives
- Pork belly → Pork shoulder (less fatty but still works)
- Regular salt → Rock salt (tultul)
- Add variations: ground black pepper, garlic powder
- For a healthier version: Use lean pork cuts (note: results will be less crispy)
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze for up to 1 month
- Reheat in a pan over medium heat until crispy again
- Avoid microwave reheating as it makes the meat chewy
Variations
- Spicy Pinakupsan
- Add chili powder or crushed red pepper flakes
- Garlic Pinakupsan
- Add whole garlic cloves while cooking
- Herb-Infused
- Add bay leaves and peppercorns
- Sweet-Style
- Add a pinch of sugar to the salt
Frequently Asked Questions
Q: Can I use other cuts of pork? A: Yes, but pork belly gives the best results due to its fat content.
Q: How do I know when it’s done? A: The pork should be golden brown, reduced in size, and crispy on the outside.
Q: Can I make this in advance? A: Yes, but it’s best served fresh. Reheat in a pan to restore crispiness.
Q: Why isn’t my pork getting crispy? A: The most common reasons are too high heat or not cooking long enough.
Q: Can I add other seasonings? A: Yes, but traditionally, only salt is used to let the pork’s natural flavor shine.
The Story Behind Pinakupsan
Born in the heart of the Visayas, Pinakupsan stands as a testament to Filipino culinary ingenuity, where necessity birthed a brilliant cooking technique that transforms humble pork belly into crispy, golden morsels rivaling the famous lechon. This traditional method of slow-cooking pork in its own fat emerged as a practical alternative to the more elaborate process of preparing lechon, especially for families who craved that signature crispy-skinned pork without the time and resource demands of roasting an entire pig.
The name itself, “Pinakupsan,” comes from the Visayan word “kupsan,” which refers to the process of rendering fat from meat. This cooking technique has been passed down through generations of Visayan households, where home cooks discovered that patiently allowing pork to cook in its own rendered fat not only preserved the meat but also created an irresistibly crispy texture that’s become the hallmark of this dish. Unlike its cousins lechon kawali or bagnet, which require deep frying, Pinakupsan achieves its crackling exterior through a gentler, more natural process.
In today’s fast-paced world, where traditional recipes often get simplified or forgotten, Pinakupsan has not only survived but thrived, particularly in home kitchens across the Philippines. Its popularity has grown beyond the Visayas, reaching Manila and other regions, where busy families appreciate its simple preparation method and incredible results. The dish embodies the Filipino value of “diskarte” – finding clever solutions to everyday challenges – by creating something extraordinary from just pork belly and salt. Whether served as pulutan during gatherings, paired with hot rice for a satisfying meal, or added to other dishes like monggo or pinakbet, Pinakupsan continues to prove that sometimes the simplest recipes yield the most memorable flavors.
Modern Filipino food enthusiasts have embraced this traditional cooking method not just for its delicious results, but also because it aligns with contemporary cooking trends that favor minimal waste and maximum flavor. The rendered pork fat, a precious by-product of the cooking process, becomes a valuable kitchen ingredient itself, used to enhance the flavor of other Filipino dishes. This zero-waste approach to cooking, inherent in the Pinakupsan method, shows how our ancestors’ wisdom continues to resonate with today’s sustainable cooking practices.
