Servings: 8 servings
Calories: 896kcal
Ingredients
- 3 pounds skin-on pork belly in one slab (much of the fat renders out)
- 6 cloves garlic finely grated
- 2 tablespoons fresh lime juice
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon coarse salt plus extra for the skin
- Lard or avocado oil for the crackling pour (about 1 tablespoon absorbed)
- Lime wedges for serving
Instructions
- The day before, pat the pork very dry. Mix the garlic, lime juice, oregano, pepper and 2 teaspoons of salt and rub it only on the meat side and edges, keeping the skin dry.
- Place the pork skin side up on a rack over a tray. Rub the skin with the remaining salt and refrigerate uncovered overnight so the skin dries out completely.
- Heat the oven to 325°F (160°C). Brush off the salt from the skin and pat it dry again. Roast the pork on the rack for 1 3/4 to 2 hours, until the meat is tender when pierced.
- Move the pork on its rack to a sheet pan set in the sink or another heatproof spot. Heat 2 cups of lard or oil in a small saucepan to about 375°F (190°C).
- Carefully ladle the hot fat over the skin a little at a time. It will crackle and puff into crisp bubbles. Keep pouring until all the skin is blistered and golden.
- Rest for 10 minutes, then cut into thick slices or squares with a heavy knife. Serve with lime wedges.
Notes
Dry skin is the key to pururuca, so do not skip the overnight rest in the refrigerator. Work carefully with the hot fat: use a deep pan to catch the drips, keep children away and wear long sleeves. If you prefer, you can blast the pork at 475°F (245°C) for 15 to 20 minutes instead of the hot fat pour, watching closely so the skin does not burn.
Chef's Tip: Score the skin with a very sharp blade in thin lines before drying, without cutting into the meat. It helps the fat render and the crackling puff evenly.
Keto Swap: Pururuca is often served with farofa, white rice and tutu de feijão, a mashed bean dish. Keep the crackling and pair it with sautéed collard greens and a sharp vinaigrette to cut the richness.
Success Tip: Bring the pork to the table whole and crack the skin in front of everyone. The sound is half the fun.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 896kcal | Protein: 16g | Fat: 91g | Fiber: 0.2g
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