Chicharrones (pork belly cracklings)

Ingredients

• 3 pounds pork belly (in one piece, skin on)
• 3 cloves garlic (skin on)
• 2 bay leaves
• 1 lime (peel and juice)
• 1 teaspoon salt

Instructions

1. 1

   Cut the pork belly into 2 inches-wide strips.

2. 2

   Make deep cuts to the meaty side of each strip ensuring you don’t cut through the skin.

3. 3

   Place the meat in a large heavy pan or pot along with garlic cloves, bay leaves, lime peel, lime juice, and salt.

4. 4

   Add water to slightly cover the meat and bring to a boil over medium heat.

5. 5

   Cook with the pot uncovered and mix from time to time until almost all water has evaporated (about 40-50 minutes).

6. 6

   Turn the heat to medium-low and cook for 30 minutes flipping the meat every 10 minutes or so to allow it to release its fat and starts to fry.

7. 7

   Continue cooking for another 30 minutes using tongs to flip the meat and fry on all sides (see notes).

8. 8

   When you see the meat has become dark golden brown and the pork rind is bubbly and nicely crispy, chicharrones are ready.

9. 9

   Remove them from the pot with a slotted spoon and place them on a cooling rack for 10 minutes.

10. 10

    Cut them into bite-sized pieces and serve warm or allow them to cool down completely and enjoy later.