Pinakupsan (Visayan-Style Crispy Pork Belly)
Pinakupsan is a minimalist Visayan pork dish where belly meat is salted and slow-cooked until golden-crisp in its own rendered fat, offering lechon-like satisfaction without the complexity of deep-frying or lengthy preparation.
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
- Cut the pork belly into 2-inch pieces, making sure each piece has both meat and fat. Season the pork pieces evenly with salt, rubbing the salt all over.
- Heat a thick-bottomed pan over high heat. When hot, place the pork pieces in the pan in a single layer, making sure not to overcrowd them.
- Cook for about 7-10 minutes, turning the pieces occasionally, until you see fat starting to come out from the pork. You'll notice clear oil beginning to collect in the pan.
- Once you see enough oil in the pan, turn the heat down to its lowest setting. Cover the pan and let the pork cook slowly for about 45-50 minutes. Every 10-15 minutes, lift the lid and turn the pieces so they brown evenly.
- Keep cooking until the pork turns deep golden brown and the pieces have become smaller and crispier. You can test a piece - it should be crunchy outside but still juicy inside.
- Using a slotted spoon, transfer the crispy pork to a wire rack placed over a tray. Let it rest for 5 minutes - this helps make it even crispier.
- Serve hot with spicy vinegar for dipping. For the vinegar dip, simply mix vinegar with chopped chilies, minced garlic, and a pinch of salt and pepper.
- Keep the pork fat that's left in the pan - it's perfect for cooking other dishes!
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
Calories: 783kcalProtein: 14gFat: 80gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 824mgPotassium: 280mgVitamin A: 17IUVitamin C: 1mgCalcium: 10mgIron: 0.8mg
Tried this recipe?Let us know how it was!