Recipes
Bread with Pork Rinds
4 Servings
55 Minutes
INSTRUCTIONS
- For the brine, pour 1 cup of salt into bowl with water; stir until salt is completely dissolved. Add pancetta and garlic cloves. Cover the bowl and cool 3-4 Hours in the fridge.
- On the Instant Vortex control panel, press Roast and then set the time to 20 Minutes and temperature to 390ºF (200°C). Press Start.
- Remove the pancetta from the brine and pat dry. Make a few small cuts on skin surface. Spread 3 tbsp salt all over the pancetta. Place meat in the basket.
- Once Turn Food appears on the display, open the basket and use tongs to turn the bacon so that it cooks evenly.
- Check pork rind while cooking. If necessary, add more time in the fryer. Cut into slices, open the bread, place a bed of fried sweet potato, on top of it the pork rinds and top with the sarza criolla.
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About the chef
Giulliana Zavaleta
Giulliana Zavaleta is a Peruvian chef and culinary influencer who showcases traditional Peruvian recipes with a modern twist. She has collaborated with Instant Pot, creating dishes like Carapulcra and Aguadito, and she actively participates in community initiatives such as cooking workshops with Banco de Alimentos Perú, helping underserved communities. Through her work, she promotes the richness of Peruvian cuisine while making it accessible to a global audience.
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