Torresmos
Crispy and savory pork rinds, a traditional Portuguese snack. These are made by slowly rendering pork belly until the fat is mostly cooked out, leaving behind incredibly crunchy pieces of meat and skin.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,295 kcal
Mise en place
Ingredients
- 1,000 gpork belly, skin on, cut into 2-3 cm cubes
- 120 mlwater
- 1 tspsalt
Equipment
slotted spoon · paper towels · heavy-bottomed pot
The method
Step by step
- 1
Place the pork belly cubes in a large, heavy-bottomed pot or Dutch oven.
About 2 min
Cook’s note: Ensure the pot is wide enough for the pork pieces to have some space.
- 2
Add the water to the pot with the pork belly.
- 3
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
About 5 min
Cook’s note: The water helps to render the fat slowly and prevents the pork from burning initially.
- 4
Simmer gently, stirring occasionally, until all the water has evaporated, which will take about 30-45 minutes.
About 40 min
Cook’s note: Listen for a change in sound; the sizzling will become quieter as the water leaves.
- 5
Once the water is gone, the pork will begin to render its own fat. Continue cooking over medium-low heat, stirring every 10-15 minutes, allowing the fat to melt and the pork to slowly fry.
About 1 hr
Cook’s note: This slow rendering is key to achieving crispy torresmos. Do not rush this step.
- 6
As the pork pieces shrink and become golden brown, increase the heat to medium-high for the last 10-15 minutes to crisp them up, stirring frequently to prevent burning.
About 15 min
Cook’s note: The skin should puff up and become very crunchy. Watch carefully during this final stage.
- 7
Once the torresmos are deeply golden brown and crispy, remove them from the pot with a slotted spoon and transfer them to a plate lined with paper towels to drain excess fat.
About 5 min
Cook’s note: Reserve the rendered pork fat (lard) for other cooking uses, like frying eggs or vegetables.
- 8
Season the hot torresmos immediately with salt.
About 1 min
Cook’s note: Salting while hot helps the salt adhere better and enhances the flavor.
Per serving
Nutrition
- Calories
- 1,295kcal
- Protein
- 37.5g
- Fat
- 135g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover torresmos in an airtight container at room temperature.
Reheat in a dry pan over medium heat for a few minutes until crispy again.