WebRemove belly, brushing off any stuck peppercorns or cloves, and place on rack, skin-side up. Let cool at room temperature. Rub pork skin generously with salt. Chill pork …
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WebOften, chicharrons have a little bit of meat (pork belly) attached as well. They’re enjoyed as a snack or served with salsas, dips, tortillas, and salads. Try making …
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WebCut the pork belly up into ⅓” / 1cm wide slices. It’s important not to cut them thin because during the frying, it will shrink to about half its original size. Cut the slices …
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