Amazing! Can't wait to go back to Colombia this year (My 3rd Time) in the meantime I'll enjoy your videos! Thank you ma'am and keep the Colombian food coming :)
Oh my gosh, YES! The best pork skin is the one that is still frozen, it has a slight fresh meat scent and not rotten, it it's rotten, send it back. If I see that they have pork skin just sitting there in their display window I still ask them to get me the stuff they have frozen in the back because even if their displays are refrigerated, they're still not good enough to keep it fresh.
It looks delicious! But I have a question - since you bake it for 4-5 hours at 204 °C did you cover it with aluminum foil or you leave it uncover? Thank you!
GoranMak Actually, the bottom part usually gets burned because of the amount of time it's roasting in the oven. The main purpose for it is to protect the rice from burning and to give it that pork flavor as it roasts.
I have crisco is that good? also I'm going to use an aluminum pan do I still put aluminum on the bottom? oo and does the skin come out crispy at the bottom? 911 emergency 🙊
No, you still need pork lard because it adds a lot of flavor. Crisco, won't do. The aluminum foil is to avoid the rice from sticking to the pan and for easy cleaning, although it still tends to stick some.
