Ingredients
Method
- Place pork belly chunks in a large pot. Add water, vinegar or lime juice, salt, oregano, garlic powder, onion powder, adobo, and black pepper. Toss to coat.
- Bring to a boil over medium-high heat, then reduce to medium. Cook uncovered for 25-30 minutes, stirring occasionally, until all the water has fully evaporated and the pork begins to fry in its own rendered fat.
- Once the water is gone, continue cooking for 10-15 minutes, turning pieces occasionally, until golden brown and crispy on the outside.
- Remove from the pot and place on a wire rack — not paper towels — to maintain crispiness. Squeeze fresh lime over the top and serve immediately.
Air Fryer Method
- After completing Steps 1-2 above, remove pork from pot once water has evaporated and meat is cooked through. Pat completely dry.
- Preheat air fryer to 400°F. Spray basket and pork lightly with cooking oil.
- Air fry for 20 minutes, shake the basket, then continue for another 15-20 minutes until golden, crispy, and puffed.
- Transfer to a wire rack. Squeeze fresh lime over the top and serve immediately.
Nutrition
Notes
Storage & Meal Prep
Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to crisp back up.
Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to crisp back up.