Ingredients
l
1 large piece of pig skin with fat trimmed off
p
1 pound pork belly, chopped into cubes
r
1 cup rice
c
1 ¾ cups chicken stock
o
2 cloves of garlic, minced
c
1 tablespoon chili powder
c
1 tablespoon chili flakes
p
1 teaspoon pepper
s
1 teaspoon salt
t
½ tablespoon tomato paste
k
½ cup kidney beans (cooked or canned)
B
Butcher's twine (for sewing)
Directions
1
Rinse the pig skin thoroughly and pat it dry with paper towels. Generously season the pig skin with salt and place it in the refrigerator overnight to allow the flavors to meld and the skin to firm up.
2
In a skillet or pan over medium heat, brown the chopped pork belly until it's crispy and golden. Season it with 1 tablespoon of chili powder and salt. Set it aside.
3
In the same skillet, toast the rice until it's lightly golden. Add the minced garlic and cook for a minute until aromatic.
4
Pour in the chicken stock, chili flakes, pepper, and salt. Stir in the tomato paste and kidney beans. Allow it to come to a gentle boil.
5
Reduce the heat, cover the skillet, and let the rice simmer until it is just slightly undercooked. This will ensure the rice is fully cooked during the baking process.
6
Preheat your oven to 350°F (175°C).
7
Take the seasoned pig skin out of the refrigerator. Using a sharp knife, poke small holes around the edges of the skin to create a pouch. Leave one end open for stuffing.
8
Fill the pig skin pouch with the prepared rice and pork belly filling. Press it gently to ensure it's well-packed but not overly tight.
9
Use butcher's twine to sew the open end shut securely, creating a tightly sealed sack.
10
Coat the outside of the pig skin with a thin layer of oil and sprinkle with paprika for a beautiful color.
11
Place the stuffed and sewn pig skin on a baking sheet or roasting pan and bake in the preheated oven at 350°F for about 3 hours. This slow cooking process will help render the fat and make the skin crispy.
12
Increase the oven temperature to 425°F and continue baking for an additional 30 minutes or until the skin turns crispy and golden.
13
Once fully cooked and crisped, remove the Cuerito Relleno from the oven.
14
Allow it to cool slightly before slicing into portions.
