Ingredients:
- Marinated bacon
- Sunflower oil or frying oil
The skin of the cured bacon must be very dry, the drier the better the crust will rise when frying and the more crisp it will be. Therefore, we remove the cured bacon from the plastic container or the refrigerator 24 hours before; we hang it or put it in a cool and dry place so that it airs well.
How is it fried?
- Add oil to a frying pan until the bottom is covered (about 2 mm)
- We put the fire in the “low heat” position (vitro 0-6 in position 2), (vitro 0-9 in position 3) gas in minimum position).
- The bacon is cut into 2 cm slices. approximately and are placed "standing up" in the pan, that is, with the skin facing down.
- Let them fry for around 20 minutes, making sure that the torreznos do not fall off and observing how the characteristic "bubbles" appear all over the skin.
.- After the aforementioned 20 minutes (or when we see that the skin of the torreznos has already become the crust covered with "bubbles"), we put a live fire (5 in vitro) and knock down the torreznos to seal them well for a few seconds per side and we lower the heat a little so that they do not burn us and we leave them for a few minutes on each side until they take on the perfect golden color
You can find more information about the Torrezno de Soria Guarantee Mark and how to buy bacon and other delicacies online at the following link: www.torreznodesoria.com/
My team:
- Camera: amzn.to/2WY6Nys
- Camera lens: amzn.to/2Emwjal
- Tripod for camera: amzn.to/2P043MC
Kitchen tools
- Meat tenderizer: amzn.to/2BXG6mi
- Japanese knife: amzn.to/3ke5e9x