Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the pork belly into small bite-sized pieces, ensuring they are uniform for even cooking.
3. In a mixing bowl, combine the salt, garlic powder, paprika, and cayenne pepper. Mix well.
4. Rub the spice mixture all over the pork belly pieces, ensuring they are evenly coated for maximum flavor.
5. Place the seasoned pork belly on a baking sheet lined with parchment paper and bake for 30 minutes, or until the fat has rendered and the pork is starting to crisp up.
6. Remove the pork belly from the oven and allow it to cool for a few minutes.
7. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C). Make sure you have enough oil to fully submerge the pork belly pieces.
8. Carefully add the baked pork belly pieces to the hot oil in batches to avoid overcrowding, and fry until they are golden brown and crispy, about 5-7 minutes.
9. Using a slotted spoon, remove the chicharrones from the oil and drain them on a paper towel-lined plate to absorb excess oil.
10. Serve the chicharrones hot, garnished with fresh cilantro and lime wedges for squeezing over the top, enhancing their flavor.