Torresmo

Preparation Method

1. Place the belly in a bowl, add the salt and baking soda and cover with water.
2. Reserve in fridge for 12 hours.
3. Dry the belly well and bake in a preheated oven at 100°C for 4 hours.
4. Cut the belly into 5cm squares
5. Partially separate the leather from the skin in the middle of the square.
6. Fry in Soya Soy Oil at 150°C for 8 minutes. Set aside.
7. Realize the second frying in oil preheated to 190°C until golden and puréed.