Dominican Chicharrón

Instructions

1. Prepare the marinade
   In a large bowl, combine lime juice, orange juice, vinegar, minced garlic, oregano, salt, pepper, and cumin. Mix well until ingredients are fully incorporated.
2. Marinate the pork
   Add the pork belly pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight, turning occasionally to ensure even marination.
3. Pre-cook the pork
   Remove pork from marinade and pat dry. In a large pot, add the pork belly, water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to medium and cook until most of the liquid has evaporated and the pork begins to render its fat, about 45 minutes. Stir occasionally to prevent sticking.
4. Prepare for frying
   Once the liquid has evaporated, rub the skin side of each piece with baking soda, which will help achieve a crispier texture. Let the pieces rest for 15 minutes.
5. Fry until crispy
   Continue cooking the pork in its own rendered fat over medium heat. If there isn't enough fat, add vegetable oil. Fry the pieces until golden brown and crispy on all sides, about 30-35 minutes, turning occasionally to ensure even cooking. The skin should be crackling and crisp.
6. Drain and rest
   Once the chicharrón is crispy, transfer to a plate lined with paper towels to drain excess fat. Let rest for 5 minutes.
7. Serve hot
   Cut into smaller pieces if desired and serve immediately while still hot and crispy. Traditional Dominican chicharrón is typically served with tostones (fried green plantains), yuca, or a simple side salad.