Chicharrón

• 1 kilogram pork belly
• 2 cups water
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 cloves garlic
• 1 tablespoon vegetable oil
• 1 cup corn tortillas
• 1 cup salsa

Method

1. 1

   In a large pot, combine pork belly pieces with water, salt, black pepper, and minced garlic. Bring to a boil.

2. 2

   Reduce heat and let it simmer for about 30 minutes, until the pork is tender.

3. 3

   Remove the pork from the pot and let it cool slightly. Reserve the broth for another use.

4. 4

   In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the pork pieces, cooking until they are golden brown and crispy on all sides.

5. 5

   Once crispy, remove from the skillet and drain on paper towels to remove excess oil.

6. 6

   Serve the chicharrón hot with corn tortillas and salsa on the side.