Kipunusan Recipe

If you are looking for a delicious and authentic Kipunusan Recipe, you’ve come to the right place.

Introduction

In the old days, nothing in the Filipino kitchen went to waste. When families rendered pork fat to make lard for cooking, the crunchy byproduct that remained was called kinupusan. It’s a dish born out of practicality and resourcefulness—crispy golden pork bits fried in their own rendered oil, often enjoyed as a treat, a pulutan, or a flavorful topping to rice and vegetables. If you’re looking to make this dish at home, follow this Kipunusan Recipe for authentic flavor.

Though not something you’d cook every day, kinupusan is a reminder of our heritage: making the most out of what we have. With just pork fat, garlic, and a bit of salt, you get both delicious pork crisps and a jar of pure pork oil to use for future dishes. This Kipunusan Recipe is a great way to enjoy Filipino tradition.

Instructions

Set A – Rendering the Fat

1. Place pork fat chunks in a heavy-bottomed pan.
2. Add the water and bring to a simmer over medium heat.
3. As the water evaporates, the fat will begin to render and turn into oil. Stir occasionally.

Set B – Crisping the Kinupusan
4. Once the fat pieces are frying in their own rendered oil, continue cooking until golden brown and crispy.
5. Season with salt and (optional) seasoning granules. Mix well.

Set C – Adding the Garlic
6. Towards the end of cooking, add the smashed garlic. Let it fry gently until aromatic and lightly golden.
7. Remove from the heat and allow to cool slightly.

Serving

• Enjoy the crispy pork bits as a topping for steamed rice or vegetables. To ensure you get the best result, always follow the Kipunusan Recipe closely.
• Store the rendered golden oil separately in a jar—perfect for sautéing, stir-fries, or adding extra flavor to simple dishes.

Simpol Cooking Notes

• Render patiently: Don’t rush the heat. Low to medium fire helps the fat render slowly without burning.
• Add garlic last: If you put the garlic too early, it will turn mushy and bitter. Adding it towards the end keeps it aromatic and crisp.
• Dual purpose: Remember, kinupusan is both the crispy pork and the pork oil. You get two kitchen treasures in one cooking session. Using the Kipunusan Recipe allows you to achieve both perfectly.
• Enjoy in moderation: While tasty, this is a rich treat. Pair it with vegetables or use sparingly to stretch the flavor.