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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 15 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 1 295 kcal
Esivalmistelut
Ainesosat
- 1 000 gpork belly, skin on, cut into 2-3 cm cubes
- 120 mlwater
- 1 tlsalt
Välineet
slotted spoon · paper towels · heavy-bottomed pot
Valmistusohje
Vaihe vaiheelta
- 1
Place the pork belly cubes in a large, heavy-bottomed pot or Dutch oven.
Noin 2 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 40 min
Kokin vinkki: 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.
Noin 1 t
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: Reserve the rendered pork fat (lard) for other cooking uses, like frying eggs or vegetables.
- 8
Season the hot torresmos immediately with salt.
Noin 1 min
Kokin vinkki: Salting while hot helps the salt adhere better and enhances the flavor.
Annosta kohti
Ravintoarvot
- Kalorit
- 1 295kcal
- Proteiini
- 37,5g
- Rasva
- 135g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.
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