Prep the Pork:
Rinse the pork belly pieces under cold water and pat them dry thoroughly with paper towels.
Season with salt, black pepper, and vinegar (if using). Mix well to coat each piece evenly.
Let it marinate for 15–30 minutes for better flavor.
Cook in Water (Optional for Extra Crispiness):
Place the seasoned pork in a deep pan or pot.
Add just enough water to cover the pieces.
Bring to a boil over medium heat and cook until all the water evaporates.
This step helps render out some fat and pre-cooks the pork.
Fry the Pork:
Once the water has evaporated and only the fat remains in the pot, lower the heat slightly.
Let the pork fry in its own fat until it turns golden and crispy. Stir occasionally to prevent sticking.
If there’s not enough fat rendered, you can add a bit of oil to help with frying.
Drain and Rest:
Once golden and crispy, remove the pork cracklings from the pan and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve hot with your favorite sauce, chili, or a squeeze of lime juice.
Tips:
