Ingredients:
1 kg pork belly (cut into chunks)
Salt to taste
Black pepper to taste
1 tablespoon vinegar (optional)
Oil for frying
Preparation:
Prepare the pork belly pieces: Cut the pork belly into small, uniform pieces. Season with salt and pepper to taste. If you prefer an even crispier texture, add vinegar. Let it rest for 30 minutes to allow the flavors to blend.
Fry the chicharrones: Heat a large skillet with
