Chicharrón Curado

Ingredients for 5

• Pork Belly 1000 g

• Brown Sugar 30 g

• Salt 40 g

• Ground Black Pepper 1/2 tsp

• Smoked Paprika 1/2 Tbsp

Directions

• Step 1

  In a small bowl, thoroughly mix all the seasonings.

• Step 2

  Rub the spice mix evenly over the entire surface of the pork belly.

• Step 3

  Place the seasoned pork belly into a food-grade vacuum bag and seal it securely.

• Step 4

  Place the bag in the lower section of your refrigerator to cure. Let it rest for at least 12 hours; for deeper flavor, you can leave it for up to a week, though 48 hours is ideal for maintaining juiciness.

• Step 5

  Remove the pork belly from the bag and rinse it under cold running water to remove the excess rub. Pat the meat dry.

• Step 6

  Place the pork belly into a fresh, clean vacuum bag and seal it. Cook sous vide at 77°C for 12 hours.

• Step 7

  After 12 hours, remove the bag and immediately submerge it in an ice bath (reverse Bain-Marie) for approximately 30 minutes until the meat is completely chilled.

• Step 8

  Remove the pork belly from the bag, pat it dry, and carefully scrape away any excess collagen. Slice the meat into your desired shapes.

• Finishing Steps

• Step 0

  Deep Fry: Fry the pieces at 180°C until golden brown and the skin has puffed.

• Step 1

  Air Fry: Alternatively, air fry at 180°C for 30 minutes, turning occasionally for even browning. Note: The skin may not pop as much in an air fryer; for a better crunch, finish with a quick 10-second deep fry at maximum temperature.

• Step 2

  The Non-Classic Twist (Grilling): For a smoky, unconventional finish, grill the whole pork belly piece over medium-high heat. To maintain maximum juiciness, ensure the internal temperature does not exceed 63°C (145°F) during this final sear. This allows you to achieve a charred, crispy exterior while keeping the fat silken and the meat tender

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