Crispy Pork Cracklings

Ingredients

• 1.5 lb Lard (Used for frying; preheat for 10-15 minutes before adding the pork belly.)
• 4 lb Pork belly (Cut into strips, with slits made on the top.)
• 2 Lemon (Juiced over the pork belly to help eliminate the odor and unpleasant taste; the meat is then rinsed.)
• Water for rinsing (As much as needed to rinse the pork belly very well after applying the lemon.)
• 0.5 tbsp Salt (Dissolved in a little water to prepare the brine.)
• Water for the brine (A little water, enough to dissolve the salt.)
• Water for the first cooking stage (A little water; the transcript indicates adding it to the pot so the cracklings brown slowly.)
• 3 tbsp Water for the second boil (Added while the lard is boiling; do this very carefully to avoid splattering.)

Steps

1. 1

   Cut the approximately 4 lb of pork belly into strips and make slits on the top of each piece.

2. 2

   Squeeze approximately 2 lemons over the pork belly to help eliminate the odor and unpleasant taste of the meat. Rinse the pieces very well with plenty of water and pat them dry with a paper towel.

3. 3

   Place a pot over heat and add approximately 1½ lb of lard. Let it preheat for at least 10-15 minutes before adding the pork belly.

4. 4

   Dissolve ½ tbsp of salt in a little water, stirring very well, to prepare the brine.

5. 5

   Add the clean, dry pork belly to the pot with the hot lard. Add the brine and a little water to the pot, as indicated in the recipe, so the cracklings brown slowly.

6. 6

   Cook over medium heat for approximately 50 minutes. Move them occasionally so they brown evenly.

7. 7

   After 50 minutes, remove the cracklings from the lard and let them cool for 20 minutes.

8. 8

   Heat the lard slightly more than during the first cooking stage and return the cracklings to the pot.

9. 9

   When the lard is boiling, pour in approximately 3 tbsp of water. Do this very carefully because the lard may splatter.

10. 10

    Stir the cracklings constantly and cook them for approximately 12 more minutes, until they puff up and become crispy.

Notes

The recipe does not specify an exact temperature in degrees or the precise amount of water used for the brine and the first cooking stage. Be very careful when adding water to boiling lard, as it may splatter. The pork belly should be dried thoroughly before adding it to the lard.

Nutrition per serving

• main course
• snack
• fried
• pork
• crispy
• Latin American cuisine
• weekend recipe