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Ingredients:
1 kg of pork belly (pancetta), cut into pieces
Salt to taste
Black pepper to taste
1 tablespoon of vinegar (optional)
Oil for frying
Preparation method:
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Preparation Method:
Cut the pork belly into small, uniform pieces.
Season the pieces with salt and black pepper to taste. If desired, add a tablespoon of vinegar to help the skin crisp up.
Let it rest for at least 30 minutes to allow the seasoning to infuse.
Frying:
Heat a large skillet with enough oil to cover the pork rinds.
Place the pork rind pieces in the skillet while the oil is still cold; this helps the fat melt gradually and makes the pork rinds crispier.
Cook over medium heat until it begins to simmer. Then, increase the heat to high until the pieces are golden brown and crispy, stirring occasionally for even frying.
Remove the pork rinds with a slotted spoon and place them on a paper towel to absorb the excess oil.
