Torresmo (Brazilian Crispy Pork Belly)
In short: Skin-on pork belly strips cooked slowly in their own fat until the skin puffs into a crackling, crunchy, salty snack for beer and feijoada. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 50 min
- Resting
- 1 h
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Torresmo is the crackling of Brazilian bars and family barbecues, eaten with cold beer or served alongside feijoada and beans. Strips of skin-on pork belly are seasoned, dried, then cooked slowly with a little water so the fat melts out, and finally fried hot in that fat until the skin blisters and crunches. It is simple but needs patience, dry meat and a splatter screen.
Instructions
- Rub the pork strips with the salt, pepper, garlic and lime juice. Leave them uncovered in the fridge for at least 1 hour, or overnight for crispier skin.
- Pat the strips completely dry with paper towels, removing the garlic. Place them skin-side down in a large heavy pot or wide pan, in a single layer, working in two batches if needed. Add the water.
- Cook over medium heat, uncovered and without moving the pork, for 25 to 30 minutes, until the water has evaporated and the fat has melted into the pan.
- Raise the heat to medium-high and fry the pork in its own fat, turning the strips, for 10 to 15 minutes, until all sides are deep golden and the skin has puffed and blistered. Keep a splatter screen over the pan.
- Lift the torresmo out with a slotted spoon and drain on paper towels. Sprinkle with a little more salt and serve hot with lime wedges.
Tips
- Dry the pork thoroughly. Water makes the fat spit and keeps the skin from puffing.
- To cook in the oven, roast the strips on a rack at 150°C (300°F) for 1 hour 15 minutes, then at 230°C (450°F) for 15 to 20 minutes until the skin puffs.
Questions and answers
Why is my torresmo chewy?
The skin was probably not dry enough, or it was not fried long enough at the end. Render the fat slowly first, then fry hot until the skin blisters and turns crunchy.
How do I store leftover torresmo?
It is best eaten the same day. Keep leftovers in a loosely covered container and crisp them in a 200°C (400°F) oven for 5 minutes before serving.
What do you serve with torresmo?
Cold beer and lime wedges are the classic pairing. It also goes alongside feijoada, feijão tropeiro and farofa.
How long does it take to make Torresmo (Brazilian Crispy Pork Belly)?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Torresmo (Brazilian Crispy Pork Belly)?
About 310 kcal per serving, with 14 g of protein, 0 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 0 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
