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- Ingredients
- Recipe
- Panceta or pork belly1500 g
- Pinga or cachaça50 ml
- Black pepper50 g
- Salt40 g
- Season the belly inside with a little salt and pepper.
- Roll with the skin out and tie with string, if you don't want it rolled up skip this step
- Pass a mixture of cachaça with salt and pepper all over the skin, leave it in the fridge uncovered overnight
- Bake in an oven at 180°C for 4 hours (until the skin becomes vitrified) on a grill so that it does not come into contact with the fat in the pan.
- Turn the oven up to your oven's maximum temperature and keep an eye out… soon the magic happens!
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