Do you like fatty food? Probably not. But if you take the fattiest part of the pig - its belly, and fry it in even more fat, you will get a crispy delish which is enjoyed in many countries placed thousand of miles away from each other. In Bulgaria the fatty chunks are called 'prujki', in Spain and Colombia - 'Torresmo'. 'Pork rind' in England or 'шкварки' in Russia, it is all the same. Here is the way I prepare this appetizer. And do not worry about calories - there is a whole stream into the diet science which calls for eating fat if you want to loose weight. So take a glas of wine or beer and enjoy it.
- 2 lbs (1 kg) pork belly with skin
- 1 Tbsp salt
- sunflowers oil for frying
Place pork belly on a flat working surface skin side down and cut into 1-inch (abouy 2,5 cm) cubes. Sprinkle with salt.
Put an inch of vegetable oil in a heavy bottom pan and on medium high heat. When the oil gets hot and starts to sizzle, add the pork cubes. Be careful while frying - it is normal some of the oil to sprinkle, so cover with a net lid to avoid burning of your skin.
Fry for about 15 minutes, stirring occasionally to enable frying from all sides. The white pork fat will turn golden and crispy.