Chicharrón Prensado

Cut the pork belly with skin into 5 cm cubes.

Place the pork belly with skin cubes in a large, heavy-bottomed pot. Add water and salt. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until all the water has evaporated and the pork fat begins to render, about 60-90 minutes.

Increase heat slightly and continue cooking, stirring frequently, until the pork skin becomes crispy and golden brown (chicharrón) and the fat has fully rendered. This process separates the crispy chicharrón from the softer, fattier bits that will become chicharrón prensado.