Potovao

Potovao is a culinary term used in some parts of the Philippines, particularly in the Visayas region, to refer to a dish made from thinly sliced or minced pork belly that is then fried until crispy. It is often seasoned with salt and pepper, and sometimes garlic. The resulting texture is a satisfying crunch, contrasting with the tender, fatty interior of the pork.

The preparation of potovao involves carefully slicing the pork belly into uniform pieces. This is crucial for achieving an even crispness during frying. Once sliced, the pork is typically marinated briefly in salt and pepper, with optional additions like crushed garlic for added flavor. The frying process can be done in a shallow or deep-fryer, with the goal of rendering the fat and making the meat exceptionally crispy.

Potovao is commonly served as a side dish or as a snack. It pairs well with rice and can be a popular accompaniment to Filipino breakfasts. Its simplicity in ingredients and preparation makes it a relatively accessible dish to prepare at home. While variations exist, the core element remains the crispy fried pork belly. The name itself is believed to be derived from the cooking method or the resulting texture of the dish.