🐷 TORREZNOS DE MS CARNIVORE 🐷 🇺🇸🇪🇸⬇️
[EN] I get DMs about how to make my “energy bars” all the time, and people are disappointed when I tell them I buy them from my amazing butcher like this.
Well, you’re in luck today. After many delicious but inaccurate attempts to recreate them, I have reverse engineered these to perfection. Here is the recipe.
✨ If you try it and love it, please don’t forget to tag me and use the hashtag #torreznosdemscarnivore
to share the love! ✨ (torrezno means pork rind in Spanish). Special thanks to @carnivoracocinillas
for the salt advice!
1️⃣ Cover a piece of pork belly 🐖 with salt and leave it outside to dry in a rack for 24 hours. If your kitchen is hot, do it in the fridge, but a clean, dry, and cold area is preferable. We want to get the moisture out.
2️⃣ Brush off salt 🧂 after 24 hours and boil the pork belly for 15 minutes. Remove and put back in the oven rack.
3️⃣ Add lard to cast iron pan (around the same amount as in my pics). Heat pan to medium heat and add pork belly with the skin facing down.
4️⃣ Cook the skin side for 10 minutes, then cook the other sides for approx 10 minutes too. Time will vary depending on your pan and size of the pork belly piece, but the end result should be crispy and bubbly on top, and golden/brown on the sides. It’s not necessary to cook the bottom facing down. Be careful with the hot lard. I recommend wearing long sleeves when you cook this. It’s messy!
5️⃣ Remove and put back in the rack to cool off. Don’t forget to save the lard!
6️⃣ The end result should look dry once it’s cold, not shiny and greasy.
7️⃣ Time to clean 🧽 the kitchen while it cools off. The grease gets everywhere!
This is a traditional Spanish recipe, that’s why I decided to cook it in a pan, but if you own an air fryer you could try and make it that way.
Let me know if you try it, and don’t forget to tag your pic #torreznosdemscarnivore
... Be careful, these are addictive! ❤️