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Grilled pork rinds
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
2 servings
Danilo Calegari
@dan_calegari- Ingredients
- Recipe
- Pork panceta700 g
- Parrilla salt to taste
- With a fine-tipped knife, make perforations all over the leather and salt the meat, being careful because pork pulls a lot of salt! Leave in the fridge overnight with the leather exposed preferably.
- Bring to the fire with the brazier with the time of 5 seconds, in the high part of the barbecue with the leather up for approximately 20 minutes.
- Turn the piece on its side to bake the sides for approximately 5 minutes on each side, imagine that the panceta is rectangular.
- It's time to turn the leather over for 20 minutes still on top of the grill.
- After 20 minutes you can bring the panceta to the brazier, but this requires a lot of attention in a few minutes you can burn the leather, so bring the leather closer to the brazier for a few seconds and keep an eye on it.
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