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
salt to taste 

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

2. Stirring occasionally until the oil comes out, stirring occasionally until it's cooked in its own oil..

 3. Once done, remove from oil, set aside then serve or you can keep it for future use.