Ingredients:
1kg belly pork, kept whole
2l water
1½ tsp salt
1 tsp dried oregano, crumbled
1 tsp freshly-cracked black pepper
125ml bitter orange juice, (or lime juice)
250m1 oil for frying, (anything with a high smoke point eg: rapeseed, corn or peanut)
6 Lime wedges, to garnish
Method:
Combine the belly pork, water, salt, oregano, black pepper and bitter orange juice in a large, heavy-based saucepan.
Set over medium heat and cook, uncovered, until all the liquid has evaporated away (note that there will be fat from the pork remaining).
Remove the meat from the pot and scrape away as much of the herbs and spices as you can to prevent them from burning and smoking.
Add the oil to a wok or deep pot (or use a deep fryer). Heat to 182ºC then carefully add the chicharrones, skin side down, using a splatter guard to prevent the oil from spluttering. Cook until the bell port has turned a dark golden brown and the skin is bubbly and crispy.
Remove the pork from the oil with a slotted spoon or spider, and set it on paper towels to absorb the excess fat.
Cut the pork into pieces about 5cm square. Either serve as a snack or serve with fried plantains and bean stew.
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