Chicharrones de Cadiz

(16)

Gonzalo Condes de Bethencourt

Boston

Instagram: @Bethencourt

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Chicharrones de Cadiz is a vey typical dish from the Cadiz province in the south west of Spain. It's not meant to be a main dish, but more as a "tapa" combined with some others. Goes great with small pieces of hard bread that we call "Picos" or "regañas" It should be served at room temperature, very thinly sliced and with a bit of Spanish extra virgin olive oil and We like it with wine salt on top. Works very well in a "bocadillo" (Baguette style Sandwich) or however you would like to enjoy this wonderful meat. There are several different ways to prepare this dish and originally is slowly deep fried in lard. My wife was the one coming with the idea of using the Sous Vide to get the best of both worlds. Lard is the key to give a deep and rich flavor. We used one of the simple and traditional recipes. it's also originally prepared with a part of the pork called "pella", but pork belly works as well, and it's a much easier cut to find out of Cadiz. Enjoy and please share your comments if you like it!!
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Ingredients for 1

  • 3 pounds of pork belly (The meaty part works better)

  • 3 Oz. of Lard

  • 2 Tbsp of oregano

  • 1 & 1/2 Tbsp of Kosher Salt

  • 4/5 Garlic Cloves

  • 4 Bay leaves

  • 1 Tbsp of Spanish paprika (Pimenton de la Vera)

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF

  • Step 2

    Mix all the spices and use them as a dry rub

  • Step 3

    Cut the lard in small cubes and distribute them evenly. cook for the recommended 30 hours at 60 Celsius

    • Golden brown it slowly

    • Step 0

      After the 30 hours, take it out of the bag and dry with a paper towel. Put some more lard in a larger skillet and brown it slowly

    • Step 1

      Let it cool down and slice it very thin

    • Step 2

      I recommend to serve it with a bit of Spanish extra virgin olive oil and a bit of wine salt. It will melt in your mouth

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140 F / 60 C Recipe Temp
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