In the “Ask the chef” section, we received the following question:
“I want to prepare Soria-style torrezno starting with sous-vide cooking. What time and temperature should I use? And how should I finish it to achieve a crispy torrezno?”
This was our chef’s answer:
To prepare Soria-style torrezno starting with sous-vide cooking, I recommend working with a whole piece of marinated pork belly or, at least, with a strip of pork belly cut into three equal portions.
If the piece is approximately 5 cm thick, you can carry out sous-vide cooking in the SmartVide for 6 hours at 85 ºC.
Once cooking is complete, allow the product to cool completely.
When you want to finish the torreznos, I recommend regenerating them inside the vacuum bag until they reach temperature at the core. Then, remove the product from the bag, dry it thoroughly and remove any moisture with absorbent paper.
Finally, fry the torreznos until you achieve the desired texture: crispy on the outside and tender inside.
