Bread with Pork Rinds
By :Giulliana Zavaleta
Votes: 0
Rating: 0
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Course Snacks
Browse Category Snacks
Duration 55 Minutes
Cooking Technique Grill, Roast
Home Category Snacks
Servings
4 Servings
Ingredients
  • 1 lb (500g) pork belly
  • 2 cloves of garlic
  • 4 cups (1 liter) water
  • 1 ¼ cup (150 gr) salt
  • 4 loaves
  • Optional for serving: Sweet potato fries and Peruvian “sarza criolla”
Course Snacks
Browse Category Snacks
Duration 55 Minutes
Cooking Technique Grill, Roast
Home Category Snacks
Servings
4 Servings
Ingredients
  • 1 lb (500g) pork belly
  • 2 cloves of garlic
  • 4 cups (1 liter) water
  • 1 ¼ cup (150 gr) salt
  • 4 loaves
  • Optional for serving: Sweet potato fries and Peruvian “sarza criolla”
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. For the brine, pour 1 cup of salt into bowl with water; stir until salt is completely dissolved. Add pancetta and garlic cloves. Cover the bowl and cool 3-4 Hours in the fridge.
  2. On the Instant Vortex control panel, press Roast and then set the time to 20 Minutes and temperature to 390ºF (200°C). Press Start.
  3. Remove the pancetta from the brine and pat dry. Make a few small cuts on skin surface. Spread 3 tbsp salt all over the pancetta. Place meat in the basket.
  4. Once Turn Food appears on the display, open the basket and use tongs to turn the bacon so that it cooks evenly.
  5. Check pork rind while cooking. If necessary, add more time in the fryer. Cut into slices, open the bread, place a bed of fried sweet potato, on top of it the pork rinds and top with the sarza criolla.
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