Call it nose, mug or mask, but in essence we are responding to the same thing: the face of the pig, which is part of a select offal that drives us crazy as an appetizer.
Hardly mystery, beyond cook the pork nose well —which you could buy frozen, although fresh is more fun— and then fry it.
Science little, taste everything; This recipe allows us to claim a disused offal that this time leads us to a recipe crisp and juicy that, if necessary, we can cook.
In certain places it is styled prepare it with garlic or even battered, passing it through flour, to make it even crunchier, although we stick to the purist version.
Prepare a pot with plenty of salted water and a few drops of vinegar, bring to the boil and when the water is very hot Add the whole pork nose, cooking it for about 15 minutes over medium heat.
We take it out after that time, when we notice that it is cooked, and cut into bite-size piecesletting it cool down.
When it is cold or tempered, heat a good amount of oil in a frying pan or fryer until it reaches 180ºC and fry the pork nose there until we see that it is toasted and golden, but without getting burned.
we withdraw, we leave drain on a rack excess fat, salt and serve hot.
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With what to accompany the pork nose
it occurs to us follow the casquero festival and throw on the side of fried skeins or zarajos, but also roast lamb’s head or something as basic —although not casquero— as a good torrezno from Soria.
In DAP | The definitive guide to offal, according to the king of viscera: how to choose it, how to cook it
In DAP | Seven recipes for a weekend snack based on sausages