Tulapho can be considered to be Ilonggo chicharon dating back to the Spanish colonial period. It is an old tradition of using animal fat to fry other foodstuff and tulapho could have been the by product of extracting fats from pork. They say some bakeries (in Molo) use the fat ( lard ) from the tulapho in making biscuits. Tulapho is perfect in adding crunch to various dishes like pinakbet just like the Ilocanos add bagnet to theirs. It is also a good partner when making ginisang guinamos (the Ilonggo bago-ong ). Here's the simple recipe of making Tulapho