Torresmo
Crispy-fried pork belly cubes with a crackly exterior and tender interior. A beloved Brazilian bar snack and carnival treat, best eaten fresh and hot.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly with skin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Remove the pork belly from the refrigerator and pat it completely dry with paper towels, pressing firmly on all surfaces including the skin, so it crisps better when fried.
- 2
Place the pork belly skin-side up on a cutting board and cut it crosswise (perpendicular to the ribs) into 1-inch-thick rectangular pieces, like slicing a loaf of bread.
- 3
Stand each rectangular piece on its long edge and cut it lengthwise into 1-inch-wide cubes, so each piece has skin on one face and fat and meat on the other faces.
- 4
Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly over all the pork cubes, rubbing it gently into the surface and crevices with your fingertips.
- 5
Pour the pork cubes into a large heavy-bottomed pot or Dutch oven with no added oil or liquid — the fat will render out as they cook, about 1 minute.
- 6
Set the heat to medium-low and stir the pork pieces every 2 minutes, scraping the bottom of the pot so nothing sticks, for about 15 minutes until fat is released and liquid.
- 7
Increase the heat to medium and continue cooking, stirring occasionally every 3 minutes, until the pieces begin to turn golden and the edges darken, about 10 more minutes.
- 8
Raise the heat to medium-high and cook for another 8–12 minutes, stirring every 2 minutes, until the skin is deeply golden-brown and crunchy and the fat is clear liquid.
- 9
Use a slotted spoon to lift the cooked torresmo pieces from the pot and place them on a plate lined with paper towels, leaving the rendered fat behind, about 30 seconds per batch.
- 10
While still warm, taste a piece and sprinkle a tiny pinch more salt over the top if needed — the hot crispy skin will absorb it and taste best eaten within 5 minutes.
Tools you’ll need
- cutting board
- sharp chef's knife
- paper towels
- large heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- wooden spoon or silicone spatula
- slotted spoon
- plate
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