Brazilian Plate: Carne de Sol, Crispy Pork Rinds, and Golden Potatoes
A generous and authentic Brazilian feast that brings together the tenderness of salted carne de sol, the irresistible crunch of torresmo, and perfectly golden roasted potatoes. A dish from the Brazilian Northeast that explodes with rustic and satisfying flavors, accompanied by a fresh lemon salad for perfect balance.
🛒 Ingredients
4 servings
- 21.16 oz carne de sol (salted dried beef, available at Brazilian grocery stores)
- 14.11 oz torresmo (fried pork rind, or thick-cut bacon as a substitute)
- 35.27 oz firm-fleshed potatoes (like Yukon Gold or red potatoes)
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cloves garlic
- Salt and freshly ground black pepper
- For the salad: 1 head romaine lettuce
- 2 ripe tomatoes
- 1 medium red onion
- Juice of 2 limes
- 3 tbsp olive oil
- 1 pinch salt
- A few fresh cilantro leaves (optional)
Watch the original video
Watch on TikTokDirections
- 1
Desalt the carne de sol: cut the meat into 0.6-inch thick slices and place them in a large bowl of cold water for 4 to 6 hours, changing the water 2 to 3 times. Taste to adjust salt level before cooking.
- 2
Preheat the oven to 400°F (200°C) with convection. Wash the potatoes and cut them into quarters without peeling. In a large bowl, toss the potato quarters with 3 tbsp olive oil, paprika, oregano, thyme, 2 crushed garlic cloves, salt, and pepper.
- 3
Arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 35 to 40 minutes, turning halfway through, until they are golden brown and crispy on the outside.
- 4
Meanwhile, prepare the torresmo: if using fresh pork rind, cut it into 1.2-inch pieces. Sauté in a pan without any added fat over medium-high heat for 15 to 20 minutes, stirring regularly, until the pieces are puffed up and ultra-crispy. Drain on paper towels.
- 5
Drain the carne de sol and pat it dry with paper towels. Heat 1 tbsp olive oil in a large skillet over high heat. Sear the meat slices for 3 to 4 minutes per side until a nice golden crust forms. Add the remaining 2 cloves of garlic, thinly sliced, towards the end of cooking and stir.
- 6
Prepare the salad: wash and dry the romaine lettuce, tear it into pieces. Cut the tomatoes into quarters and thinly slice the red onion. In a salad bowl, combine all the vegetables, drizzle with lime juice and olive oil, salt, and toss gently. Sprinkle with cilantro if desired.
- 7
Plate the dish: arrange the golden potatoes on one side, the carne de sol slices in the center, and a few pieces of crispy torresmo on top or to the side. Serve with the fresh salad. Serve immediately to enjoy the crispiness of the torresmo.
💡 Chef's Tip
The secret to perfectly crispy torresmo: start cooking over low heat to render the fat, then gradually increase the heat to puff up the rind. Never cover the pan! And for the carne de sol, don't skip the desalting step — the water should be changed regularly for a balanced, not overly salty, result.
