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The fried pork belly, an absolute delicacy that cannot be missing in any self-respecting tapas bar, lives a golden age. We review the best places to enjoy it
What do the torreznos that drive us crazy? For a generation increasingly accustomed to the play of textures in food, the torreznos they represent ecstasy: soft and juicy on the inside and sonically crisp on the outside. This has made us no longer see them as mere fried pork belly strips, but as a delicious guilty pleasure, essential in tapas. Here they go seven torreznos that are to die for.
With Javier Aparicio it all started. Or almost. The Madrid chef turned them into a gourmet whim when he opened The Raquetist (Doctor Castelo, 19, Madrid) in 2015, where he began to serve them in two textures, with the part of the meat cooked at a low temperature and the crust suffused for you to acquire one hypercrushing texture. They are presented separately, to better appreciate the two techniques. A dish that has already become iconic.
Award Winner best torrezno in the world held in 2020, the one served here combines a showy crust, full of bubbles, with a part of meat that is tender and full of flavor. The secret of Fernando Arranz, boss of Piscis Bar Restaurant (Tejera, 14, Soria), is to select the best bacon from Soria, protected by a quality brand, so that the bite has a perfect balance.
The chef Toño Navarro achieves a few more perfect torreznos in Essentia (Avenida de Adolfo Suárez, 30, Tarancón -Cuenca-). What this young cook does is pray the piece well, specially selected, roast it in the oven and then fry it at high temperature. Also watch out for their pig mask in which they repeat the same game between soft and crunchy …
Raising the torrezno to the altars is a matter of attitude as they well know in Roostiq (Augusto Figueroa, 47, Madrid). Here they smoke them, They prepare them in the oven and cut them into thin slices. His suggestion is to accompany them with a glass of champagne, so that the bubbles play with the grease of the torrezno in a game to which you cannot put a single but.
If we talk about its outer skin, those who do in Circus Bar (Jerónimo Blancas, 4, Zaragoza), a small traditional bar in the Aragonese capital, take the cake. The raw material is the best soriana bacon with which they do real magic. It is worth waiting a while to try them accompanied by a vermouth or a beer.
What the Tombo Group intends with the opening of Tasquita Los Ochoa (Paseo de la Castellana, 117, Madrid) is to pay homage to the traditional Madrid bar. Of course, they get them thanks to impeccable torreznos that They are served with tumbled potatoes. To enjoy them on their marble tables: more traditional, impossible. Sold individually.
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Torreznos and suckling pig are close relatives, at least in what we want to achieve by cooking them: a crisp skin and a honeyed interior. Therefore, in José María Restaurant (Cronista Lecea, 11, Segovia), like good Segovians, embroider both recipes. To eat them like pipes.
Reference-www.elperiodico.com