Chicharrón

If using pork belly, cut it into 1-2 inch strips, ensuring each piece has skin. If using pork rinds, you can skip this step.

In a pot, add the pork belly (or rinds) and cover it with water. Add 1 tablespoon of salt and bring to a boil. Reduce the heat and let it simmer for about 30-45 minutes, or until the meat is tender.

Once boiled, remove the pork from the pot and let it cool. Pat the pork dry with paper towels to remove excess moisture. You can also let it air dry for a few hours or overnight in the refrigerator for better results.

In a deep pan or skillet, heat about 2 inches of oil over medium-high heat.

Once the oil is hot, carefully add the pork pieces. Fry until they turn golden brown and crispy, about 5-8 minutes. You may need to fry them in batches to avoid overcrowding.

Remove the fried chicharrón and place them on a plate lined with paper towels to absorb any excess oil.

While still hot, sprinkle with salt or your favorite seasoning.

Serve your chicharrón with your favorite dipping sauce, such as vinegar with garlic and chili, or enjoy it as a snack on its own.