Chicharrones Crujientes (Crispy Pork Belly)

Ingredients

• about 910 g Pork belly
• 2 tablespoons Salt
• 4 cups Water
• 2 cups Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of pork belly into a large pot. Add the 2 tablespoons of salt and the 4 cups of water. Bring this mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
2. 2Carefully remove the pork belly from the pot using a slotted spoon. Place the pork belly on a plate lined with paper towels and gently pat the pieces dry. Allow the pork belly to cool slightly for about 10-15 minutes.
3. 3Pour the 2 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Carefully add the pork belly to the hot oil, working in batches to avoid overcrowding the pot. Fry each batch for 8 to 10 minutes, turning occasionally, until the pork belly is golden brown and has a crispy texture. You should hear a consistent crackling sound as they fry.
5. 5Using a slotted spoon, remove the crispy pork belly from the hot oil. Place the chicharrones on a clean plate lined with fresh paper towels to drain any excess oil. If desired, sprinkle with additional salt while they are still warm.
6. 6Serve the Chicharrones Crujientes immediately while they are hot and crispy.

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