Dear Paulina readers cooks today's recipe has two peculiarities: it is incredibly delicious and can be terribly harmful to the liver. No no, do not run to buy a pill or an effervescent because the good news is that if the Torreznos are well made, they will not fall heavy.
So they pass the news to their acquaintances because with today's information and recipe, they will be able to eat these crispy wonders without stopping. Well, the same in moderation because they are not enough carrot either ... but you understand.
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About the Torreznos
The Torreznos are a gastronomic delicacy that originates from the pork bacon, specifically from the skin and fat layer that is located in the animal's belly area.
This part of the meat is cut into strips or pieces , is seasoned and undergoes a frying process, resulting in a bite with a crunchy exterior texture and a juicy interior.
The key to achieving perfect torreznos is to find the balance between cooking and oil temperature , allowing fat gradually melting while the skin becomes a golden and crispy layer.
Crispy and tasty: What are Torreznos?
This culinary delight is especially appreciated in the Soria region, in the province of Castilla y León, Spain, where the Torreznos have reached the status of an iconic specialty.
Their popularity has extended beyond the region, making them a high -demand cover or snack in bars and restaurants throughout Spain.
Torreznos are an example of how culinary tradition can transform simple ingredients into irresistible creations, providing a unique experience that combines the pleasure of crunchy with the richness of the flavors of the pork bacon .
The Torrezno de Soria has a long history in Spanish cuisine, and its origin dates back to centuries. The Soria region, in particular, has been an epicenter of this specialty, contributing to its popularity and roots in local culinary culture.
What part of the pig are the Torreznos?
The Torreznos are made from the pork bacon, specifically from their leather and fat layer. The bacon is a portion of meat that is located in the pig's belly area and is composed of different layers of tissue, including lean meat, fat and skin .
The part used is the outer layer of skin and fat , which when subject to a process of frying, becomes crunchy and delicious. It is this unique combination of textures and flavors that makes Torreznos so popular and appreciated in gastronomy, especially in the Soria region in Spain.
How do you cook the bacon?
The choice of the process for elaboration is key, since its high content of fat and skin is what allows such a characteristic crunchy consistency to acquire.
When undergoing heat during frying, fat melts and the skin becomes golden and crispy, creating a texture contrast that is one of the most prominent attributes of the Torreznos .
Although the bacon is a part that used to be cheaper in pork , its transformation in Torreznos has raised it to a special culinary status, both in the Soria region and in other parts of Spain and beyond. It can even be used in simple recipes to give them a gourmet touch as a salad of green leaves, bacon and croutons .
The bars torreznos are the best Torreznos, without discussion
These delicious bacon bites have a rich tradition in the province of Soria and have become a culinary emblem of the area. The preparation of the Torrezno can vary according to the establishment or the recipe, but in Soria it is a combination of textures that goes from crunchy outside to the juicy and tender inside.
In bars and restaurants, the preparation of Torreznos is a masterpiece of texture and flavor. The bars torreznos are creations that combine the pork bacon with a precise frying technique.
How do they prepare?
First, the bacon is cut into strips or pieces and seasoned with salt and, in some cases, with secret spices that provide a distinctive touch.
Then, they immerse themselves in the hot oil of the pan or fryer, where the magical transformation occurs. The key is the control of the temperature and cooking time, making the skin of becoming crispy and golden while the inner meat remains juicy and tasty.
The process of frying them in bars is an art that requires experience and mastery. The crunch when bite a Torrezno is a successful sign, indicating that the exterior has cooked to perfection, catching the essence of the bacon inside.
This process of culinary transformation converts the bacon into a bite that combines the best of both worlds: an outer layer that breaks with an internal touch and part that gets rid of the palate.
Thus, the torreznos become an invitation to taste the crunchy and tasty essence of culinary tradition, enriching the gastronomic experience of diners.
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Torreznos recipe
Yields: 4 portions
Preparation time: 1 hour and a half
Ingredients
- 500 gr of pork (with skin and fat)
- Thick salt
- Frying vegetable oil
How to do Torreznos in a few steps
- Cut the bacon into strips or pieces the size you prefer, taking care that each piece has both skin and fat. Rub them with thick salt and place them in a container. Let stand in refrigerator 1 hour.
- Heat a large pan over medium heat and add enough vegetable oil to cover the bottom of the pan. Add the bacon strips with the skin down and let them cook slowly.
- Be careful, turn the Torreznos to cook on all sides. Cooking can take between 20 to 30 minutes.
- Remove them from the pan and place them on absorbent paper to remove excess fat.
