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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Cut the pork belly into 1-inch cubes. Score the skin in a crisscross pattern, being careful not to cut into the meat.
- 2
Season the Pork
In a bowl, combine the pork cubes with salt, lime juice, garlic powder, and black pepper. Mix well and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Pork
Carefully add the marinated pork cubes to the hot oil in batches. Fry until the skin is golden brown and crispy, about 10-15 minutes per batch. Make sure to turn them occasionally for even cooking.
- 5
Drain and Serve
Remove the chicharrón from the oil using a slotted spoon and drain on paper towels. Serve hot with lime wedges on the side.
