Authentic Filipino Chicharon

Ingredients

Pork belly

1 kilogram, cut into bite-sized pieces

Garlic powder

1 tablespoon

Black pepper

1 teaspoon, freshly ground

Salt

2 teaspoons

Oil

enough for deep frying

Instructions

1. Pat dry pork belly pieces with a kitchen towel to remove excess moisture.
2. Combine salt, garlic powder, and freshly ground black pepper in a bowl.
3. Rub this flavorful spice mixture evenly over the pork belly pieces, ensuring they are well-coated. Leave them to marinate for at least 30 minutes to absorb the flavors.
4. Heat oil in a deep fryer or a large, heavy pot until the temperature reaches 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature.
5. Carefully add the pork belly pieces to the hot oil. Do not overcrowd the pot, fry in batches if necessary.
6. Deep-fry the pork pieces until they turn golden brown and crispy, about 10-15 minutes. Keep an eye on them to prevent burning.
7. Use a slotted spoon to remove the chicharon from the oil and drain them on paper towels to absorb excess oil.
8. Let them cool for a few minutes before serving. Enjoy this classic Filipino chicharon as a snack or appetizer, perhaps with a side of vinegar dip for an extra zing.