Chicharron de Cadiz
User Reviews
4.9
Chicharron de Cadiz
Description
Chicharron de Cadiz involves preparing a whole pork belly or bacon piece by rinsing and seasoning it thoroughly with sweet paprika, kosher salt, oregano, and garlic powder. The seasoned pork is placed on a lined baking tray, drizzled with extra virgin olive oil, and slowly baked at 200°F (93°C) for one hour. This low-temperature roasting allows the meat to cook gently, developing its flavors and soft texture. After roasting, it is cooled and chilled to firm up for thin slicing.
Once chilled, the pork belly is sliced very thinly and arranged on a platter. It can be served as is, or enhanced with a sprinkle of salt, a drizzle of olive oil, and a little lemon juice to brighten the flavor. This meat preparation features savory, herbal notes from oregano and the smoky sweetness of paprika, balanced by the richness of the pork and the acidity of lemon.
Ingredients
- 1 1/3 kg Bacon
- 2 tbsp oregano
- 1 tbsp paprika sweet
- 2 tbsp garlic powder or 4 garlic cloves
- 1 1/2 tbsp salt
- olive oil extra virgin
Instructions
- Turn on the oven to 200° F/ 93° C.
- Rinse the pork belly/bacon piece under the tap and while it's still damp, rub the paprika over its surface with your hands, making sure to to get it everywhere.
- Then sprinkle it on all sides with salt, oregano and garlic powder (you can use fresh garlic but you have to be careful that it doesn't burn while cooking).
- Place the pork belly on a try lined with baking paper or aluminum foil.
- Drizzle some olive oil in top and place it in the oven to bake for 1 hour.
- After the allotted time take it out of the oven and leave to cool then chill it in the fridge until it's time to serve.
- Slice it very thinly and arrange it on a platter. sprinkle with some salt and if you like also some olive oil and lemon juice for extra flavor.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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