What is it about pork cracklings that drives us crazy? For a generation increasingly accustomed to the play of textures in food, pork cracklings represent ecstasy: soft and juicy on the inside and sonorously crunchy on the outside. This has made us see them no longer as mere strips of fried pork belly, but as a delicious guilty pleasure, essential for tapas. They are to die for. The best "energy bar" with a golden, crunchy crust and tender, pink, flavorful meat. A crunchy bite with a soft interior and intense pork belly flavor. Making perfect pork cracklings with this recipe will no longer be a mystery. 1 package of 700 g. Each package contains 5 strips of slow-roasted pork cracklings. How to cook: Thaw before frying. Heat plenty of oil to 180 ºC in a pan or fryer, immerse the strip of crackling for 3 to 5 minutes. Remove from the fryer and slice. One strip yields 10 pieces. At Abrasador, we serve them with a pickled vinaigrette: chop onion into brunoise, chop piparra into brunoise, and add lemon juice, mix the three ingredients and place the mixture over the sliced crackling. It will make you feel less guilty. Nutritional information: 469 kcal / 100 g. 19.3% fat, 12.50% gross protein. Status: Frozen.
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