Entree: Portugal – Azores – Torresmos de Porco (Crispy Azorean-style fried pork cubes made from skin-on pork belly, rendered until crackling and golden)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 45 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) pork belly with skin, skin-on and cut into 1-inch (2.5 cm) cubes
- 4 cloves garlic (about 20 g), smashed
- 1 bay leaf (about 0.5 g)
- 1 cup (240 ml) dry white wine
- 1 tbsp (15 g) coarse sea salt, plus extra for finishing
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or olive oil for final frying (if frying)
- Lemon wedges, for serving
- Optional: a pinch of piri-piri or smoked paprika for dusting

Instructions

1. Place the pork cubes, smashed garlic, bay leaf, white wine, 1 tbsp (15 g) coarse sea salt, and 1 tsp (5 g) black pepper in a heavy pot. Add just enough water to barely cover the pork. Bring to a gentle simmer.
2. Simmer gently, uncovered, for 45–60 minutes until the pork is tender and some fat has rendered but the pieces still hold their shape. Do not boil vigorously.
3. Carefully drain the pork pieces and reserve 2–3 tbsp (30–45 ml) of the rendered fat. Pat the pork cubes very dry with paper towels. For best crisping, chill uncovered in the refrigerator for 30–60 minutes to dry the skin.
4. Oven method: Arrange pork on a wire rack set over a rimmed baking sheet, skin side up. Roast at 475°F (245°C) for 25–35 minutes, turning once if needed, until the skin is puffed and crisp and meat is golden. For extra crispness, finish under a hot broiler for 1–2 minutes while watching closely.
5. Fry method: Heat reserved fat plus 2 tbsp (30 ml) lard or oil in a deep skillet over medium-high heat until shimmering. Fry pork in batches until deeply golden and crackling, about 5–7 minutes per batch. Drain on paper towels.
6. Sprinkle hot torresmos with additional coarse sea salt and optional piri-piri or smoked paprika. Serve immediately with lemon wedges for squeezing over the pork.