Chicharrones (pork fritters)

Ingredients

• 2 pounds pork belly
• 1 tablespoon baking soda
• 1 teaspoon salt
• Vegetable oil to fry

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Preparation

• Clean the pork belly making sure it has no hairs left and pat dry it with paper towels. Cut into rectangles of 3x 6 inches.
• Cut the meat and fat lengthwise into 1/2 inch strip and the cut crosswise making sure you don't cut deeply enough to cut the skin.
• They have to be strips with cuts that open up but are held together by the pork skin.
• Rub the baking soda all over the strips and overall the skin. Place in medium pot with water to barely cover them and cook until the water has almost evaporated.
• Remove the pork and wash the baking soda off water. Pat dry again, and rub the salt all over.
• Heat the vegetable oil to 275 F and deep fry covered for 10 minutes or until golden brown.
• Drain over paper towels and serve as a side dish.