Portuguese Pork Rinds (Torresmos) Recipe
Posted in: Pork
Sep 4, 2018
4 out of 5 with 11 ratings
2 lbs of unsalted pork belly, skin attached1/2 cup of vegetable oilA pinch of baking sodaSalt (to taste)
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This site uses US measurements.
- Cut the pork belly into medium sized 1 inch strips.
- Wash the pieces well in a bowl of water, drain, and let the pieces dry completely.
- In a bowl, combine the pork strips with the salt (to taste) and baking soda.
- Heat a deep heavy saucepan over medium-high heat and add the vegetable oil.
- Add the pork and let it cook, stirring occasionally, until the fat has separated and the pork skin is lightly golden.
- Then remove the pork skins with a wire strainer, then drain completely on paper towels, let it cool and put aside.
- Meanwhile, let the lard remaining in the saucepan cool slightly, but while it is still liquid, strain it through several layers of cheesecloth in a sieve into a large mixing bowl.
- Place it in saucepan over medium to high heat and cook until hot but not smoking.
- In batches, return the pork skins to the fat, making sure not to overcrowd the pan.
- Let the pork skins fry about 3 to 4 minutes or until they become a rich golden color.
- Remove them with a wire strainer before they darken, and drain as before on a paper towel.
- Once dried, they can be served immediately, while still warm.
- They can also be stored for up to 3 days in an airtight container.
Please Note: The cooking time may not be accurate, if you do try this recipe, please let me know more or less how long it took, thanks.