CRUNCH IN THE PRESSURE COOKER
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- With the belly already cut into cubes, season with salt to taste.
Put two tablespoons of lard in the pan and then all the belly, I mixed everything, remove the rubber from the lid and put it in the pan then put it on the fire.
Leave it on low heat for 10 minutes and I turned it off, wait a little while and open it to mix again. From there, there's no secret... leave it on the fire every 10 minutes, turning it off, mixing and turning it on until it's golden brown.
Ps.: It's normal to have some pops while the crackling is being fried.
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