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6 lbs. Pork belly, raw, cut into 1" x 1/2" pieces   
1 1/2 tsp.  Baking Powder  
3/4 tsp.  Baking Soda  
3/4 tsp.  Salt  
As needed  Water  


1.) To make Chicharron, place pork belly pieces on fat side and score every ½". Toss pork belly pieces in mixture of baking powder, baking soda and salt. Transfer to sauce pot and fill with just enough water to cover, about 6 cups. Cook over low heat until water evaporates and pork belly is cooking in rendered fat, about 3 ½ hours. Turn heat to medium-high and cook until pork belly becomes golden brown and crispy, about 15 minutes. Drain and season with more salt as needed. Reserve warm.

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