Torresmos

Préparation

Ingrédients

La préparation

Étape par étape

1. 1

   Place the pork belly cubes in a large, heavy-bottomed pot or Dutch oven.

   Environ 2 min

   Note du chef : Ensure the pot is wide enough for the pork pieces to have some space.

2. 2

   Add the water to the pot with the pork belly.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.

   Environ 5 min

   Note du chef : The water helps to render the fat slowly and prevents the pork from burning initially.

4. 4

   Simmer gently, stirring occasionally, until all the water has evaporated, which will take about 30-45 minutes.

   Environ 40 min

   Note du chef : Listen for a change in sound; the sizzling will become quieter as the water leaves.

5. 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.

   Environ 1 h

   Note du chef : This slow rendering is key to achieving crispy torresmos. Do not rush this step.

6. 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.

   Environ 15 min

   Note du chef : The skin should puff up and become very crunchy. Watch carefully during this final stage.

7. 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.

   Environ 5 min

   Note du chef : Reserve the rendered pork fat (lard) for other cooking uses, like frying eggs or vegetables.

8. 8

   Season the hot torresmos immediately with salt.

   Environ 1 min

   Note du chef : Salting while hot helps the salt adhere better and enhances the flavor.