6 pounds pork bellies
4 cups of water
2 tablespoons of salt
3 large lemons (the juice)
Elaboration:
1. Wash and disinfect the meat well with lots of hot water, salt and vinegar
2. Place the meat in a large saucepan with the water, salt and lemon juice and cover over medium heat.
3. Let them cook until they have consumed all the water, remember to move them from time to time so that they do not stick to the bottom of the pan.
4. Once the meat has completely consumed the water, you will see how they will begin to release the fat on their own.
5. Now, let them fry in their own fat, and don’t forget to move them often, so that they brown completely, let them fry until they become very golden and crispy.
6. When you see that they are toasted and golden, remove them from the oil and place them on top of a piece of paper towel so that they absorb a little fat and that’s it! You enjoy your chicharrones
