Chicharönnes (tried pork belly bites)

• porsi: Serves 2-4

Bahan-bahan

2 tsp bicarbonate of soda

1 tsp salt

450g pork belly, skin on

For the spice mixture:

1 tsp cayenne pepper

1 tsp brown sugar

1 tsp smoked paprika

1 tsp salt

Petunjuk

1 Rub the bicarbonate of soda and salt evenly all over the surface of the pork skin. Set on a rack and place in the fridge, uncovered, for at least two hours but preferably overnght.

2 Rinse the belly in cold water and pat dry with kitchen paper. Cut into 2cm chunks and place into a large wok. Add enough water to cover the meat.

3 Turn the heat to low. Over the next 2-3 hours, the fat will slowly render out from the pork belly. Toss the meat every half hour or so, keeping the heat on low. Over time the water will cook off, leaving only pork fat in the wok; watch closely towards the end as the last of the water wil evaporate quickly.

4 In a cup, combine the ingredients for the spice mixture.

5 When only liquid fat remains in the wok, turn the heat to hgh and fry the pork pieces in the fat for 2-4 minutes until deep golden.

6 Using a slotted spoon, transfer the chicharrones to a plate lined with several layers of kitchen paper to drain.

7 Toss the chicharönnes with the spice mixture, then serve.