Instructions

1. Start by preheating your oven to 325°F (165°C).
2. Take your pork belly and carefully score the skin with a sharp knife. Aim for shallow cuts in a diamond pattern for optimal spice absorption.
3. In a small bowl, blend together your spices: salt, garlic powder, paprika, and cayenne pepper.
4. Massage the spice mixture all over the pork belly, ensuring to work it into the scored skin for maximum flavor.
5. Place the spiced pork belly on a baking sheet and send it to roast in the oven. This will take about 2 hours, or until the meat is tender and the skin is crispy. Patience is key here!
6. Once done, remove the pork belly from the oven and allow it to cool slightly.
7. While the pork belly cools, heat up enough vegetable oil in a deep fryer or large pot to 375°F (190°C).
8. Cut the cooled pork belly into bite-sized pieces. Be sure to handle it gently to keep the scored skin intact.
9. Now, carefully add the pork belly pieces to the hot oil. Fry until golden and extra crispy, about 5 minutes should do the trick.
10. Use a slotted spoon to remove the chicharron from the oil and drain on paper towels. This will help maintain that perfect crunch.
11. Serve your chicharron hot. It makes a delightful appetizer or snack. Enjoy it with a squeeze of lime for an added zesty twist!