Oven-baked pork rinds

Kitchen, Additional dish

Kitchen, Additional dish

Pork
Preparation Time:
120
Note:
If there is something that the majority of Cubans love, it is chicharrones. This recipe brought to us by Chef Iván is not the conventional one made by frying them in lard. Today we present Oven-Baked Chicharrones, a dish that is made in different cultures and has spectacular flavor. We hope you enjoy the video, and if you make oven-baked chicharrones at home, don't forget to send us pictures.
Ingredients:
  • 1 kg of pork belly
  • 4 tablespoons of salt
  • 1/2 teaspoon of baking powder or baking soda (optional)
Instructions:

    First, trim and dry the pork belly piece that will be used for chicharrones. You can use kitchen paper, like our chef, or a clean cloth.

    Then, mark the portions of cracklings on the piece of meat, without cutting through the skin. Back to the piece of pork, make fine cuts on the skin that do not reach the meat.

    Dry the pork belly again and cover it with salt, but only on the skin side. Let it rest in the refrigerator for 1 hour.

    After that time, scrape off all the salt and carefully remove any remaining bits from the piece of meat with paper towels or a clean cloth. You should ensure that it is well dried.

    The next step is optional; add the teaspoon of baking powder to the skin side of the piece of meat and distribute it evenly. Let it rest in the refrigerator for 45 minutes.

    Reapply the baking powder to the piece of meat with a clean cloth. It should be very dry. And now, back to the piece of meat and season it.

    Preheat the oven to 350ºF.

    Place the piece of meat in a tray with a little bit of water. Make sure the skin is facing up. Bake the pork belly at 350°F for 45 minutes.

    After that time, raise the oven temperature to 450°F and bake for an additional 25 minutes, and your baked chicharrones will be just right.

    We hope you enjoy this recipe.

    Enjoy your meal!

Rations:
4
Pork