chicharrón

prep time: 5 minutes, plus 1 hour to 24 hours to cure • cook time: at least 2 hours • yield: 4 servings

2 teaspoons baking soda

1 teaspoon fine sea salt

1 pound fresh pork belly, skin on

Fine sea salt and fresh ground black pepper

Cajun Seasoning ( see here ) or other spices of choice, such as ground cumin

1. Rub the baking soda and salt over the surface of the pork skin, taking care to distribute the powder evenly. Set the pork belly on a rack and place it, uncovered, in the refrigerator for at least an hour but preferably overnight and up to a full day.

2. Remove the pork belly from the refrigerator. Rinse well under running water and pat dry with paper towels.

3. Slice the pork belly into chip-sized pieces, about 2 inches square and ⅓ inch thick.

4. Place the pork chips in a pot and add enough water to cover all the pieces.

5. Heat on low for 2 hours, flipping the chips every 30 minutes, until the water has evaporated and the fat is rendered. Depending on how much moisture is in the pork belly, this process could take up to 3 hours.

6. When all the water has evaporated and there is liquid lard in the bottom of the pot, turn the heat to high to start the frying process—this happens quickly, so don’t walk away from the pot!

7. Fry the chips in the rendered lard for 4 to 5 minutes, until they are golden brown. Using a slotted spoon, remove the chicharrónes to a plate lined with paper towels to drain. Sprinkle with salt and any other desired seasonings. (My favorite is my Cajun Seasoning, see here .)

8. Store extras in an airtight container in the fridge for up to 1 week.