Description
A classic Colombian recipe for making pork belly that comes out crispy, tender and delicious. You only need three basic ingredients to make it and you can serve as an appetizer or as part of your favorite meal.
Ingredients
Scale
- ½ lb pork belly cut into about 1 inch (2.54 cm) thick
- ½–1 tsp baking soda (Make sure to use a measuring tsp)
- Oil for frying (Vegetable, corn, sunflower, canola)
- Salt to taste
Instructions
- Rinse well and pat dry the strips of pork belly. Rub the skin and meat with baking soda and salt to taste. Place it in a medium container, cover and refrigerate for at least 1 hour. Then, if you want, you can rinse it and pat dry it before frying.
- Pre-heat oil between 350°F – 375°F (180°C – 190°C).
- Divide the pork belly into desired portions. Then, make the “legs” or “teeth” by making ½ inch (1.27 cm) incisions with a sharp knife. Make sure to stop right before you cut the fat and skin.
- Deep fry the pork belly in the hot oil until it’s golden brown and crunchy (about 10 minutes). Remove the pork belly pieces from the oil, drain on paper towels and season with more salt to taste before serving.