Ingredients:

  • 2 lbs pork belly, skin-on, cut into 2-inch pieces
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 4 cups vegetable oil, for frying

Instructions:

  1. Cut pork belly into 2-inch pieces.
  2. In a mixing bowl, combine salt, pepper, garlic powder, and onion powder; rub the mixture all over the pork pieces.
  3. Cover the seasoned pork and refrigerate for 30 minutes to allow flavors to penetrate.
  4. In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully add pork pieces to hot oil in batches; fry until golden brown and crispy, about 10-15 minutes, turning occasionally for even cooking.
  6. Use a slotted spoon to remove chicharrón and drain on paper towels.
  7. Ensure that the internal temperature reaches 165°F (74°C) for safety.
  8. Serve immediately while hot, garnished with lime wedges and your favorite hot sauce.