Ingredients
Scale
- 1½ lb pork belly cut into about 1 inch (2.54 cm) wide strips
- ½–1 tsp baking soda (It should be done with a measuring teaspoon)
- 2 cups (480 ml) water (More if needed)
- Salt to taste
Instructions
- Rinse and pat dry the pork belly strips. Rub the skin and/or meat with the baking soda. Place in a medium container, cover and refrigerate for at least 1 hour. Then, if you prefer, you can rinse it and pat dry it.
- Divide the pork belly into desired portions. Then, make the “legs” or “teeth” by making ½ inch (1.27 cm) incisions with a sharp knife. Make sure to stop right before you cut the fat and skin.
- Fill a shallow pan (preferably non-stick) with enough water to cover the pork belly. Season with a little bit salt, add the meat, cover and bring to a boil on high heat. Once it’s boiling, reduce heat to medium low and cook until the water evaporates. About 1½ hour.
- Once the water evaporates, raise the heat to medium and cook pork belly in its own rendered grease until they’re golden brown on all sides. About 15-20 minutes. **The grease will start popping, so be careful not to burn yourself!
- Remove the pork belly pieces from the pan. Drain on paper towels and season with salt to taste before serving.
Notes
Try to get pork belly that has a good amount of fat, this will prevent it from sticking to the pan. I also recommend making them in a non-stick pan.