We will not fool anyone when we declare ourselves in WTP As eternal followers of pork cuisine, there are many recipes with bacon that we have made at the expense of lard in this house.
Surely the Torrezno de Soria is the alpha and omega of the how to eat baconwell fried and juicy, but these Cadiz-style pork rinds they have nothing to envy them.
The key, as in so many Andalusian recipes, is in get a good marinade that gives an extra charm to our bacon – that it has some meat, please, not just fat.
Finally, we also have to have a good lard to cook the pork rinds, similar to what is done with the orza loin. Dare, because you will love the result.
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Melt the butter in a saucepan and cut the bacon into desired size chunksmore or less of a bite or a little more.
When the bacon is ready, cook it over medium heat in a saucepan with the butter (where we also add the bay leaf) for about 30 or 40 minutes. It has to be cooked, not fried.
We remove frequently so that it does not stick and when we see that it is tender, we raise the fire and we fry the bacon tacos until they are well browned on all sides, making sure they don’t stick.
We remove from the pan, drain in a colander and when it is still hot add the spices and the salt, mixing the pork rinds well so that they are impregnated and smeared with the mixture and serve hot.
What to accompany the Cadiz-style pork rinds with
We could second these pork rinds with some good torreznos if we continue to the rhythm of the bacon, but to make the menu more gaditano we can escort them with a pipirrana, some seasoned potatoes or some roe.
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