Pinakupsan

Pinakupsan

Pinakupsan Craving a crispy lecho, but short on time or energy? Try pinakupsan! These Visayan Style Pork Bites are super easy to make with just two ingredients and are great as an appetizer or main dish.

While I boldly claim to make the meanest, meanest crispy heel and moistest, crunchiest lechon sa hurno this side of the planet, there are times when I don’t want to be burdened with their laborious cooking process.

Pinakupsan

Cooking is an activity that I enjoy and find therapeutic, but sometimes it’s all about quick and easy gratification. You know, to enjoy crispy, juicy pork without boiling the meat, drying it overnight and frying it the next day. Enter pinakupsan –> all the sinful deliciousness of chicharrones with almost no work.

What is Pinakupsan

Pinakupsan is a Visayan delicacy where the pork belly is cut into portions, salted and then cooked over low heat until golden brown and crispy. Unlike lechon kawali, which requires an incredible amount of oil to deep fry, this cooking method allows the pork to be fried and browned in its own rendered fat.
If you are craving for a delicious pork delicacy, this method is sure to please you. You get a perfectly flavored dish with just two ingredients and almost no work!

Notes on cooking

  • Cook on low heat. The slow, gentle process allows the pork to crisp up by searing.
  • The longer the pork is cooked and the more fat it renders, the crispier its texture becomes.

How to serve

These delectable pork morsels are often turned into hummus, added to vegetable stir-fries or simply enjoyed with spicy vinegar.

Pinakupsan

Pinakupsan is a pork lover’s dream! It’s super easy to make with just two ingredients and ends up crispy and perfectly seasoned. Enjoy on its own as an appetizer or main course!
Preparation time: 10 min
Cooking time: 1 hour
Total time: 1 hour 10 minutes
By Lalaine Manalo
Course: Main appetizer

Ingredients

  • 2 pounds pork belly, cut into 2-inch pieces
  • 2 teaspoons of salt

Instruction

1. Season the pork with salt in a bowl.
2. Preheat a wide, heavy-bottomed pan over high heat. Place the pork in the pan in a single layer.
3. Cook, turning occasionally, for about 7 to 10 minutes, or until the pork begins to brown.
4. When the pork releases the oil, reduce the heat to low. Cover and continue to cook, turning occasionally, until the pork pieces are golden brown and reduced in size.
5. Remove from the pan with a slotted spoon and allow to drain on a wire rack above the baking sheet. Serve with a tangy vinegar dip or save for future use.

Comment

  • Cook on low heat. The slow, gentle process allows the pork to crisp up by searing.
  • The longer the pork is cooked and the more fat it renders, the crispier its texture becomes.

Nutritional information

Calories: 783 kcal, Protein: 14 g, Fat: 80 g, Saturated fatty acids: 29 g, Cholesterol: 109 mg, Sodium: 824 mg, Potassium: 280 mg, Vitamin A: 15 IU, Vitamin C: 0.4 mg , Calcium: 8 mg

Leave a Comment