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Portuguese torresmos

Discover the secrets behind making authentic Portuguese torresmos – irresistible crispy pork cracklings. Join us as we explore the techniques and flavors that make this dish a beloved part of Portuguese culinary heritage.

by Maria
Portuguese torresmos

Welcome to my kitchen, where we’re about to embark on a culinary journey to Portugal! Today, I want to share with you a beloved dish from my home country that is sure to make your taste buds dance with delight: Portuguese Torresmos. As a Portuguese woman living in the US, I hold these crispy and flavorful pork cracklings close to my heart, and I can’t wait to introduce you to their irresistible charms.

Picture this: golden, crunchy bites that shatter with each satisfying crunch, revealing a burst of savory goodness. Torresmos are the epitome of Portuguese comfort food, and they hold a special place in the hearts (and stomachs!) of those who grew up enjoying their deliciousness. They are a true testament to the rich culinary heritage of Portugal.

In Portugal, torresmos are not merely a snack or side dish; they are a cultural experience. The process of making torresmos is steeped in tradition, passed down through generations. It’s a labor of love, requiring patience and attention to detail. From selecting the perfect cut of pork belly to achieving the ideal crispiness, every step contributes to creating a mouthwatering masterpiece.

For me, torresmos are not just about the end result; they evoke memories of family gatherings and festive celebrations. I can still vividly recall the aroma that filled my grandmother’s kitchen as she lovingly prepared these cracklings. The anticipation would build as we watched them sizzle and transform into crispy morsels of pure bliss. To this day, the scent of torresmos takes me back to those cherished moments of togetherness.

Living in the US, I’ve come to realize that torresmos are not widely known or appreciated outside of Portugal. It’s a hidden gem waiting to be discovered by food enthusiasts like you. That’s why I am thrilled to share my passion for torresmos and guide you through the process of creating these delectable treats in your own kitchen.

In this blog post, we’ll dive into the fascinating history and cultural significance of torresmos, exploring the regional variations and unique twists that make them stand out. I’ll also walk you through the step-by-step process, sharing my family’s secrets and tips for achieving that perfect crunch. And of course, we’ll discuss different serving suggestions and creative ways to incorporate torresmos into your culinary repertoire.

So, grab your apron, sharpen your knife, and get ready to experience the magic of Portuguese torresmos. Join me on this flavorful adventure, and together, let’s celebrate the tastes and traditions that bring us closer to our roots, no matter where we are in the world. Let’s make torresmos a part of our shared culinary story!

Portuguese torresmos

Portuguese torresmos

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 364 calories 11 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 pounds of pork belly
  • 1 tablespoon of salt
  • Cooking oil for frying


  1. Cut the pork belly into slices, roughly 1 inch in thickness.
  2. Take a moment to remove the lean meat, as we're aiming for those extra flavorful and delightfully crispy cracklings.
  3. Place the pork belly slices in a bowl and generously season them with salt. Give them a good toss to ensure the salt is evenly distributed.
  4. Heat up a frying pan over high heat and add enough cooking oil to cover the cracklings entirely. We want that sizzle!
  5. Once the oil reaches the perfect temperature, carefully lay the seasoned pork belly slices into the pan. Let them fry away, occasionally giving them a gentle stir.
  6. Keep a close eye on the cracklings, making sure they reach the ideal level of crispiness you desire. When they're done to perfection, remove them from the heat and transfer them to a plate lined with absorbent paper. Allow them to cool down.
  7. To achieve that ultimate crunch, pop the cracklings in the refrigerator for 3 to 4 hours. This step helps lock in their texture and flavor.
  8. Take the cracklings out of the fridge and give them a second round in the frying pan. This time, we're just aiming to burn off any lingering excess fat and make them even crispier and drier.
  9. Once they're beautifully fried, remove them from the heat and let them rest on a tray lined with absorbent paper.
  10. Now comes the exciting part! You can enjoy the cracklings as is, savoring their incredible flavor, or get creative and use them as a delicious ingredient in other recipes. The possibilities are endless!


  • If you're feeling adventurous, enhance the cracklings' flavor by adding a touch of minced garlic, a fragrant bay leaf, and a sprinkle of paprika alongside the salt.
  • For a melt-in-your-mouth experience, you can savor the cracklings right after the initial frying. However, if you're a fan of that extra crispy and wonderfully dry texture, go ahead and fry them twice.
  • Alternatively, if you want to switch things up, try pressing the cracklings after their first fry. This technique works wonders when used in sandwiches or as a delightful snack on its own.
  • In the charming region of Alentejo, traditional cracklings are made using a special type of fat called "rissol," which comes from the pig's intestine. While it may be challenging to find, keep an eye out for it in the meat section of select supermarkets.

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