Torresmo

Ingredients

• 500 gpork belly cubes
• to tastecoarse sea salt
• as neededoil

Method

1. Start by cutting 500 g of pork belly into cubes, ensuring each piece is roughly the same size for even cooking. Pat the cubes dry with paper towels to remove excess moisture, which helps achieve a crispy texture. Season the pork belly cubes generously with coarse sea salt, rubbing it into the meat to enhance the flavor.
2. Select a large, heavy-bottomed skillet or a deep frying pan to accommodate the pork belly without overcrowding. Add enough oil to the pan to cover the bottom generously, as this will help render the fat from the pork and prevent sticking. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
3. Carefully add the pork belly cubes to the hot oil, ensuring they are in a single layer. Allow them to fry undisturbed for a few minutes to develop a golden crust. Once the edges start to brown, use tongs to turn the cubes, ensuring each side is evenly cooked and crispy.
4. Continue frying the pork belly, adjusting the heat as necessary to maintain a steady sizzle. The cubes are done when they are golden brown and the skin is crispy, which should take on a deep, rich color. The aroma will be savory and inviting, a sign that the fat has rendered properly.
5. Once the pork belly cubes are crispy and cooked through, use a slotted spoon to transfer them to a plate lined with paper towels. This will help absorb any excess oil, keeping the Torresmo crisp. Taste a piece and adjust the seasoning with more coarse sea salt if needed.
6. Serve the Torresmo immediately while it's hot and crispy. Arrange it on a platter for sharing, as is traditional in Brazilian homes. Enjoy it as a savory snack or as part of a larger meal, savoring the rich, crunchy texture and flavorful bite.