Bread with Pork Rinds


  • 1 lb (500g) pork belly
  • 2 cloves of garlic
  • 4 cups (1 liter) water
  • 1 ¼ cup (150 gr) salt
  • 4 loaves
  • Optional for serving:
  • 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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