Honduran Chicharones or pork crackling

• Gluten free
• Paleo

• Meat

  • 1 1lb. pork belly

• Produce

  • 1 Lime, wedges

• Baking & Spices

  • 1 tbsp Baking soda
  • 1 Salt
  • 1 tbsp Salt

Found on internationalcuisine.com

Description

Ingredients

• 1 1lb. pork belly
• lime wedges to garnish
• salt to taste
• 1 tablespoon baking soda
• 1 tablespoon salt

Directions

• Pat the pork belly dry
• mix together the baking soda and salt and rub it on the pork skin
• let it sit uncovered in the refrigerator for a couple hours
• rinse off the salt and baking soda and cut the pork belly into small pieces about ⅓ leaving the skin attached to the belly.
• Put the pork belly in a skillet or wok and cover with water. Let the pork belly braise for a hour or two until the water evaporates and you only have fat left in the pan, Make sure to do this slowly over a low heat.
• Once the pork fat has rendered, turn up the heat to high and fry until crispy and golden.
• Drain excess fat on a paper towel and salt to taste
• Enjoy with a squeeze of lime.
• Heaven!