How to cook it so that it is crispy on the outside and juicy on the inside
Although torrezno is not a new invention, only a few years ago it has become fashionable as if it were a delicatessen. And is not for less. When a torrezno is well done it is a real delight. The problem is that, as much as the level improves, in most bars, they are still terrifying.
In most of Spain, torrezno is an appetizer made with pork belly fried to the extreme and hard as a stone. But things change in Soria, where it is increasingly easier to find the torrezno that concerns us today: a wonderful appetizer, crispy on the outside and juicy on the inside, greasy, but not in excess, which is the king of any bar.
The key to this torrezno lies in the typical marinated bacon of Soria, which since 2010 has a Guarantee Mark that has been accepted by most sausage manufacturers. Without this type of bacon, you can make another type of torreznos, but they are not the ones that occupy us today and, honestly, they are not up to par.
But in addition to having a slice of good bacon, you have to know how to fry it. And it’s not as easy as it seems. To make the crust crispy, slow cooking is necessary. Making good torreznos at home is possible by following the proper technique, but patience is required.
The torreznos can also be cooked successfully, and faster, in the oven, but machines of great power are needed (the torrezno must be cooked at 250º and can be grilled so that the crust rises) with which they do not all have houses. This recipe is the classic in a pan, which never fails.
- Torreznos de Soria (Cured bacon)
- Sunflower oil
How to make Torrezno de Soria
- Total time45 m
- Elaboration5 m
- 40 m cooking
Before getting down to work, ask your butcher to cut the torreznos with a thickness of about three centimeters (or, if you have the whole bacon, cut them like that at home). This is the optimum width so that the torrezno is not very dry and, in addition, remains erect in the pan.
Ideally, do not put the bacon in the fridge, as it gets wet and makes cooking difficult, but if you need to keep it refrigerated so that it can last longer, try to get it well in advance to make it work. If you do not remove the bacon before the fridge it will take you much longer to cook it in conditions.
Place the torreznos with the skin upside down on a pan and cover them with sunflower oil at medium height: the skin should be completely covered with oil. Light the fire at low power and let the oil heat up.
Gradually bubbles will form in the crust, which has to rise completely until it is completely swollen. The time in which this is achieved is very variable and can range from 25 minutes (if the bacon is very dry) to one hour, also depending on the manufacturer. Just watch it from time to time, being careful that the bark is always face down. As the fire is very low it will not burn and the bacon will cook very slowly, which is what interests us so that it is juicy.
When the crust has risen completely, raise the heat to the maximum and place the torreznos on its side. Cook them approximately one minute on each side, or until golden brown, and remove them on absorbent paper.
Ideally, serve the torreznos cut into pieces that can be eaten in one bite. Take advantage.
With what to accompany the torreznos
Torreznos is ideal as an appetizer or, as I like them, for breakfast. They must always be accompanied by bread, but they can also be the perfect complement to a fried egg. It can also be served as a side dish with some scrambled potatoes or a good ratatouille.