Pork Belly 3 Ways: Brazilian Torresmo, Grilled Panceta, and Crispy Oven-Roasted

Buying pork belly

• Skin on or off? Skin-on for torresmo and crackling; skinless is easier for grilled slices.
• Layers: look for even layers of meat and fat, roughly half and half.
• Cut to order: ask us to slice it into strips for the grill or cubes for torresmo.

1. Brazilian torresmo (crispy pork belly bites)

Torresmo is the crunchy, salty snack served at Brazilian bars and next to every good feijoada.

You'll need

• 2 lb skin-on pork belly, cut into 1-inch cubes
• Juice of 2 limes
• 2 cloves garlic, crushed
• 1 tablespoon salt
• Vegetable oil for frying, enough to come about halfway up the pieces

Steps

1. Toss the cubes with the lime juice, garlic, and salt. Refrigerate at least 1 hour, or overnight uncovered so the skin dries out.
2. Pat the pieces completely dry. Wet skin makes hot oil spatter.
3. Put the pork and oil in a heavy pot over medium-low heat. Cook slowly, stirring now and then, for 30–40 minutes until the meat is cooked through and lightly golden. Lift out with a slotted spoon.
4. Raise the heat to about 375 °F. Fry the pieces again in small batches for 2–4 minutes, until the skin puffs and crackles. Keep a splatter screen or lid nearby; the skin pops.
5. Drain on paper towels, sprinkle with salt, and serve with lime wedges.

2. Grilled panceta for churrasco

1. Slice pork belly into strips about ½ to ¾ inch thick.
2. Season with coarse salt, garlic, and a squeeze of lime, or brush with chimichurri.
3. Grill over medium, indirect heat for 20–30 minutes, turning often, until most of the fat has rendered.
4. Move over direct heat for a few minutes per side to crisp the outside. Watch for flare-ups.
5. Cut into bite-size pieces and pass them around while the next meat cooks.

3. Crispy oven-roasted pork belly

1. Score the skin in a tight crosshatch without cutting into the meat, or ask us to score it for you.
2. Rub the meat side with salt, pepper, garlic, and paprika or oregano. Rub coarse salt into the skin.
3. Refrigerate uncovered overnight so the skin dries.
4. Roast skin-side up on a rack at 300 °F for about 1½ to 2 hours, until a knife slides easily into the meat.
5. Turn the oven up to 450 °F and roast another 20–30 minutes, until the skin puffs and crackles. Watch closely at the end.
6. Rest 10 minutes, then slice with a serrated knife.

Pork is safe to eat at 145 °F, but pork belly is best cooked well past that so the fat renders and the meat turns tender. Need the Spanish or Portuguese name for another pork cut? See our cut translation guide.