Crispy crackling (prefriced) recipe

The pork rinse recipe has phases and secrets to obtain that crispy pururuca crackling that melts in the mouth.
How about also market the pork rinds (pre -fried)? Also, do not resist this delight in your daily life !!

Ingredients

• 1 kg of chopped bacon
• Oil
• Sal

Preparation mode

1. Cut the bacon into not too small pieces.
2. Season with salt to taste but don’t overdo it.
3. Put a wire of oil in a pan and bring to high heat so that it heats the oil well.
4. Add the bacon and fry until it begins to brown, it takes about 10 minutes.
5. Remove the crackling from fat, put on paper towels and let cool for a maximum of half an hour.
6. Put the crackling in a plastic bag labeling informing the first phase of the process and bring to freeze (refrigerator or freezer) for at least 6 hours.
7. After that time, repeat the process, removing the crackling of the freezer.
8. Fry in plenty of oil already very hot leaving pururucar and brown some more.
9. Remove the crackling from fat, put on paper towels and let cool for a maximum of half an hour.
10. Put the crackling in a plastic bag labeling informing the second phase of the process and bring to freeze (refrigerator or freezer) for at least 6 hours.
11. In the last phase, fry again and let it brown to your liking. Serve.

Mother Tips

Torresm is a typical dish of São Paulo and Minas Gerais cuisine. Serve with feijoada or simply pure accompanied by a good cold beer.

Salt: The amount may be 1 spoon (dessert) shallow. Leave the spot seasoned with salt at rest for about 5 minutes before frying.

It is important to respect frying time, freezer and packing way. With 1 kg of bacon the yield will be approximately 300 grams of pururucas.