728x90 AdSpace

  • Latest Post

    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Wednesday, July 24, 2013

    Pinakupsan


    recooked
    If there is chicharon from Tagalogs and bagnet from Ilocanos there is also pinakupsan from Visayans. Pinakupsan is the fat of the pork cooked until its oil comes out , once the oil comes out you will cook the fat in it until golden brown. You can keep it and use it in cooking vegetable, humba or eat it like chicharon. Here is the recipe for pinakupsan.

    Ingredients:
    1/2 kilo pork's fat

    Procedure:
    1. Slice the pork's fat into your desired size then put in a cooking pan over medium heat.

    2. Stirring occasionally until the oil comes out, then let it be cooked in its oil until golden brown.
     3. Once done, remove from oil, set aside then serve or you can keep it for future use.




    • Blogger Comments
    • Facebook Comments

    4 comments:

    1. Spicy vinegar for me please :)!

      ReplyDelete
    2. We also called this pinahagas in Waray...

      ReplyDelete
      Replies
      1. Wow, thanks for letting m know, I might cook pinahagas and post it here :)

        Delete
    3. Was not crunchy when I cooked this! Wht did i do wrong Ms Mely?

      ReplyDelete

    Item Reviewed: Pinakupsan Rating: 5 Reviewed By: Mely
    Scroll to Top