Makes: 4 servings
Preparation Time: 5 hours, plus time for draining
- 1 PORK BELLY (2 KG)
- SALT AND GROUND PEPPER TO TASTE
- CORN OIL OR LARD, FOR FRYING
Make parallel diagonal lines across the skin side of the pork, and season with salt and pepper, rubbing. Place it over a baking rack, with the skin upside down, and let it drain overnight inside the fridge. On the next day, take it to the oven at 180°C for 1h30, until golden and dry. Cut it into large dices and let stand. Heat the oil and fry the pork pieces until golden and crispy.
IN DETAIL: With feijoada, pork cracklings are served in dry, small chunks. As a robust appetizer, it is better if the pork belly is prepared in strips, with crunchy skin and juicy meat.