Torresmo

Step 1

Remove the pork belly from the refrigerator and pat it completely dry with paper towels, pressing firmly on all surfaces including the skin, so it crisps better when fried.

Step 2

Place the pork belly skin-side up on a cutting board and cut it crosswise (perpendicular to the ribs) into 1-inch-thick rectangular pieces, like slicing a loaf of bread.

Step 3

Stand each rectangular piece on its long edge and cut it lengthwise into 1-inch-wide cubes, so each piece has skin on one face and fat and meat on the other faces.

Step 4

Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly over all the pork cubes, rubbing it gently into the surface and crevices with your fingertips.

Step 5

Pour the pork cubes into a large heavy-bottomed pot or Dutch oven with no added oil or liquid — the fat will render out as they cook, about 1 minute.

Step 6

Set the heat to medium-low and stir the pork pieces every 2 minutes, scraping the bottom of the pot so nothing sticks, for about 15 minutes until fat is released and liquid.

Step 7

Increase the heat to medium and continue cooking, stirring occasionally every 3 minutes, until the pieces begin to turn golden and the edges darken, about 10 more minutes.

Step 8

Raise the heat to medium-high and cook for another 8–12 minutes, stirring every 2 minutes, until the skin is deeply golden-brown and crunchy and the fat is clear liquid.

Step 9

Use a slotted spoon to lift the cooked torresmo pieces from the pot and place them on a plate lined with paper towels, leaving the rendered fat behind, about 30 seconds per batch.

Step 10

While still warm, taste a piece and sprinkle a tiny pinch more salt over the top if needed — the hot crispy skin will absorb it and taste best eaten within 5 minutes.