Crunchy Chicharrones

Steps

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1. 1
   Add water to a pot with half an onion, a whole garlic head, and generous salt. Bring to a boil.
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2. 2
   Add the pork belly strips with skin into the boiling water.
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3. 3
   After 5 minutes, skim and remove any impurities that rise to the surface.
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4. 4
   Add bay leaves and peppercorns, then continue cooking for another 20 minutes.
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5. 5
   Remove the cooked pork from the broth and place on paper towels or a kitchen cloth to drain completely. The broth can be strained and saved for another use or discarded.
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6. 6
   Pat the pork completely dry with paper towels, ensuring all moisture is removed.
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7. 7
   Add lard to the pot until it covers the pork, then heat to 200°F over medium-low heat.
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8. 8
   Once the lard is melted and at temperature, add the dried pork belly and cook for 1 hour, constantly stirring and moving the pieces to prevent sticking.
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9. 9
   After 1 hour, the pork will have transformed into chicharrones. Remove with a slotted spoon or tongs and drain on paper towels.
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10. 10
    Reheat the lard until very hot, then return the chicharrones to the oil and fry for about 5 minutes, stirring constantly until deeply golden and crispy.
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11. 11
    Remove the finished chicharrones from the oil and drain on paper towels. Serve immediately.
    ▶ ≈2:08