Torreznos: The Best Ways to Cook this Spanish Crispy Delight

Step 1

Prepare the pork belly: Make sure the pork belly is dry by patting it with paper towels. This will help achieve crispier torreznos.

Step 2

Score the skin: Using a sharp knife, make shallow cuts (score) on the skin side of the pork belly. This helps the skin to puff up during frying and become crispy.

Step 3

Season the pork belly: Rub the salt, black pepper, and smoked paprika (if using) evenly over the pork strips, making sure to coat all sides.

Step 4

Let it rest: Place the seasoned pork belly in the refrigerator, uncovered, for at least 2 hours or preferably overnight. Allowing it to rest helps the flavors to penetrate the meat and ensures better frying results.

Step 5

Fry the torreznos: In a deep frying pan or a deep fryer, heat enough oil to completely submerge the torreznos. The ideal temperature for frying is around 175-180°C (350-360°F). Carefully add the pork belly strips to the hot oil.

Step 6

Fry until crispy: Fry the torreznos for about 10-15 minutes or until they are golden brown and crispy. Keep an eye on them to avoid overcooking. You may need to adjust the frying time depending on the thickness of the pork belly strips.

Step 7

Drain excess oil: Once they are ready, remove the torreznos from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil.

Step 8

Serve: Torreznos are best served hot and crispy. You can enjoy them as a snack, appetizer, or as part of a tapas spread. They go well with a cold beer or a glass of wine.