Pork crackling

Pork crackling

Torresmo

By
From
This is Brazil
Serves
8
Photographer
Stuart Scott

Torresmo makes great finger food and it’s a boteco favourite. It’s also a fantastic side dish for feijoada (pork and bean stew). This recipe will ensure that the skin is crispy and bubbly, and that it’s not too oily.

Ingredients

Quantity Ingredient
1kg pork rind, cubed
salt
125ml rice or sunflower oil

Method

  1. Season the cubes of pork rind with salt and then set aside for 15 minutes.
  2. Heat the oil in a saucepan over a high heat. Once the oil is very hot, add the cubes of pork rind and cook, stirring occasionally to prevent the pieces from sticking together. As the rind cooks, it will release more fat and begin to shrink, becoming brown and crispy. Once the rind has cooked for 20 minutes, turn off the heat and use a slotted spoon to remove the cubes, leaving the oil in the pan. Drain the cubes on paper towel, then transfer them to the refrigerator to cool.
  3. Once the cubes are cool (but not cold), reheat the oil and cook them for a further 5 minutes. Remove the cubes with a slotted spoon and drain on paper towel. Serve the crackling hot.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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