👨‍🍳 Instruktioner

1. 1

   Prepare the pork: If your pork belly has a thick layer of fat on the underside, you can trim some of it, but leave a good amount for rendering. Cut the pork belly into uniform cubes, approximately 2-3 cm (about 1 inch). Ensure the skin is scored or cut into small pieces to help it crisp up.

   ⏱️ 5 minutes
2. 2

   Season the pork: Place the pork cubes in a bowl. Sprinkle generously with kosher salt, ensuring each piece is well-coated. You can also add freshly ground black pepper if desired.

   ⏱️ 2 minutes
3. 3

   Begin rendering the fat: Place the seasoned pork belly cubes in a cold, heavy-bottomed skillet or pot. Do not preheat the pan. This slow start is crucial for rendering the fat from the pork belly without burning the meat. Cook over low heat, stirring occasionally, for about 20-25 minutes. You will see the fat begin to melt and render out. The pork pieces will start to soften and turn opaque.

   ⏱️ 20-25 minutes
4. 4

   Increase heat for crisping: Once a significant amount of fat has rendered, increase the heat to medium-high (around 190°C / 375°F). Continue to cook, stirring more frequently, for another 15-20 minutes. The pork pieces should start to brown and puff up. Listen for a gentle crackling sound. The goal is to achieve a deep golden-brown color and a shatteringly crisp texture.

   ⏱️ 15-20 minutes
5. 5

   Drain and serve: Once the torresmo is golden brown and crispy, carefully remove the pieces from the pan using a slotted spoon, allowing excess fat to drip off. Place them on a plate lined with paper towels to absorb any remaining grease. Squeeze fresh lime juice over the hot torresmo just before serving. The acidity of the lime cuts through the richness of the pork beautifully.

   ⏱️ 3 minutes