1/2 kg of black beans
2 liters of water
150g of pork cut into slices
2 cloves of garlic, minced
2 tablespoons of olive oil
8 fresh pork belly pieces (about 1/2 kg)
2 tablespoons of finely chopped onion
Salt and black pepper
1/2 cup of flour for frying
Pork Belly
2 kg of pork belly
Salt
2 liters of lard
Vinegar (for seasoning)
1/2 kg of black beans
2 liters of water
150g of pork cut into slices
2 cloves of garlic, minced
2 tablespoons of olive oil
8 fresh pork belly pieces (about 1/2 kg)
2 tablespoons of finely chopped onion
Salt and black pepper
1/2 cup of flour for frying
Pork Belly
2 kg of pork belly
Salt
2 liters of lard
Vinegar (for seasoning)
Choose and thoroughly clean the black beans
Drain and place them in a pressure cooker with water, pork, and garlic sautéed in olive oil
Close and bring to heat
When the valve starts to whistle, reduce heat and cook for about thirty minutes or until very tender
After cooking, blend everything together, including the pork, in a blender
Season and reserve
Temper the pork belly pieces with onion, salt, and black pepper to taste
Heat the lard and fry the pork belly pieces until crispy
Serve the stew hot in bowls, dipping each portion with a piece of fried pork
Preparation Method for Pork Belly
Cut the pork belly into cubes, season them, and fry them in half of the lard until golden brown
Drain and let the pork belly pieces cool for thirty minutes
Heat the remaining lard in a pot and submerge a strainer containing the pre-fried pork belly pieces
Season with vinegar, wait for them to become crunchy, and lift the strainer, letting excess lard drain.
