Dive into the authentic flavors of Minas Gerais with "Torresmo Mineiro de Boteco," a traditional Brazilian snack that pairs perfectly with any social gathering. This recipe reveals two methods to achieve super crispy pork belly cracklings while maintaining tender and juicy meat. Whether you choose the direct cooking method or the boiling method, expect a tantalizing treat that'll transport you straight to a vibrant Brazilian boteco.
Ingredients
For Common Preparation:
🐷 2 kg of meaty pork belly (Barriga de Porco)
🧄 4 cloves garlic, mashed or minced
🧂 1 tablespoon salt total divided
🍋 Juice of 1 lime
🥃 1/4 cup cachaça 50ml
For Boiling Method:
🌿 3 bay leaves
🍶 2 tablespoons vinegar
💧 2 liters water
For Frying:
🥓 500g pork lard Banha de Porco
Instructions
1- Initial Preparation (Common for Both Methods):
- Begin by preparing 2 kg of meaty pork belly, ensuring each piece has a good balance of meat and fat.
- Cut the pork belly into strips approximately three fingers wide for optimal cooking and shrinkage control.
2- Method 1 - Direct Cooking and Double Frying:
Take half of the pork belly approx. 1 kg.
Season the pork belly with mashed garlic, salt (half tablespoon), lime juice, and cachaça. Rub thoroughly to ensure flavors penetrate the meat and skin.
Let the seasoned pork marinate for a minimum of 30 minutes.
Place the marinated pork belly in a frying pan and cover with cold pork lard.
Turn on the stove to medium-low heat, allowing the lard to melt and gradually heat up. Fry until the pork belly is golden brown, and the skin begins to blister.
Remove the partially cooked pork and let it cool to room temperature, then refrigerate or freeze until firm (about 1 hour).
Re-fry the pork in the same lard over medium-high heat until the skin is puffed and crispy.
3- Method 2 - Boiling First, then Frying:
- Use the remaining half of the pork belly approx. 1 kg.
- Bring water to a boil in a pot, adding bay leaves, salt, and vinegar.
- Carefully add the pork belly strips, boiling for 10 minutes until tender.
- Remove pork from water and let cool completely.
- Fry in lard over medium-high heat until the skin is golden and crispy.
Prep Time: Marinating (Method 1): 30 minutes
Cook Time: Boiling (Method 2): 10 minutes
Total Time: Approx. 3 hours including passive time
Servings: Not specified
Equipment: 🛠 Wooden Cutting Board, 🔪 Boretti Knife, 🥣 Small Bowls/Ramekins, 🍲 Silver-Colored Pot, 🍳 Silver-Colored Frying Pan, 🗜 Silicone-Tipped Tongs, 🔥 Gas Stove, 🧊 Colander/Strainer
Cooking Tips:
- Ensure pork is cold and firm before the second frying for maximum crispiness.
- Use pork lard for authentic flavor and texture.
- Adjust salt ensuring an adequate seasoning level.
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Receitas do Will: https://www.youtube.com/@ReceitasdoWill