How to make it
5 steps. Take it one step at a time.
Place the pork belly pieces
Place the pork belly pieces in a large, heavy-bottomed pot. Add the water, salt, and baking soda (if using). The water should almost cover the pork.
Bring the water to a boil
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until the water has completely evaporated. This process will take about 30 to 45 minutes.
45 minOnce the water is gone, the pork will start
Once the water is gone, the pork will start to cook in its own rendered fat. Continue cooking over medium-low heat, stirring occasionally to prevent sticking and to ensure even browning.
Fry the pork in its fat
Fry the pork in its fat for another 20 to 30 minutes until the skin is blistered and golden-brown. Be careful as the fat may splatter.
30 minRemove the chicharrones
Remove the chicharrones with a slotted spoon and drain them on paper towels. Serve warm with lime wedges or arepas.
A little kitchen wisdom
Using a heavy-bottomed pot or a traditional 'paila' helps with heat distribution. If the pork is very lean, you may need to add a tablespoon of lard to start the frying process, but usually, pork belly renders more than enough of its own fat.
