Ingredients:

  • 2 pounds pork belly, skin-on, cut into 1-inch pieces
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • Water (as needed for boiling)
  • 1 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 ripe tomatoes, diced
  • 2 limes, juiced
  • 1 jalapeño, finely chopped (optional)
  • Salt to taste

Instructions:

  1. Place pork belly pieces in a large pot and cover with water. Add salt and black pepper, and bring to a boil.
  2. Reduce heat and simmer for 30-40 minutes until tender.
  3. Remove the pork from the pot and let it cool slightly. Pat dry with paper towels to remove excess moisture.
  4. Heat oil in a frying pan (or deep fryer) to 350°F (175°C). Fry the pork in batches until golden brown and crispy, about 5-7 minutes per batch, turning occasionally.
  5. In a bowl, combine diced onion, cilantro, tomatoes, lime juice, and jalapeño (if using). Season with salt to taste.
  6. Drain the chicharrones on paper towels. Top with the mixture and serve hot.