Chicharon

Prepare the Pork Belly/Skin and put it to a boil: Cut the pork belly or skin into 2-inch wide strips for easier handling. In a large pot, bring water to a boil. Add salt, peppercorns, crushed garlic, and bay leaf for flavor. Add the pork belly or skin strips to the boiling water. Simmer over medium heat for about 1-1.5 hours or until the pork is tender and the skin is cooked through. Once done, drain the pork and let it cool.

Drying Process: Once the pork has cooled, pat it dry using paper towels. This step is crucial for achieving a crispy texture. Optional: You can dry the pork further by leaving it uncovered in the refrigerator for several hours or overnight.

Deep Frying: Heat a deep pot with oil for frying (about 2-3 inches deep) to 350°F (175°C). Once the oil is hot, carefully drop the pork pieces into the oil. Fry in batches to avoid overcrowding. Fry the pork pieces until they are golden brown and crispy, around 5-7 minutes. Use a slotted spoon to remove the chicharon from the oil and place them on a plate lined with paper towels to drain excess oil. For the final touches, Sprinkle additional salt, if desired, while the chicharon is still hot. Serve with vinegar or your preferred dipping sauce.