Anybody else enjoy these things? I grab a few at the Mexica Meat Market on occasion and decided to try my own a while back. Pork Belly at H-E-B is reasonable usually and recipe pretty easy. My steps:

Rinse pork off, dry and coat the fat side with baking soda and salt overnight in the fridge. Rinse well the next day and dry. Cross cut the fat side and slice in 3/4" strips. In a larger soup pan, (tried cast iron and made a giant mess), get 2 cups of water, 2 tablespoons of lemon juice, 1/2 teaspoon of paprika, 1/4 teaspoon of cayenne and salt/pepper to taste. Stir and add strips to the pan. Cover (lid slightly cracked) and simmer for 1.5 - 2 hours. Flip once or twice during the cooking time. Remove lid, let remaining water evaporate. Once water is gone, add a little lard and fry for 10 - 15 minutes, flipping every few minutes. Once at your desired crispiness, take out and let cool for a few minutes.

Snagged a pic before the kids devoured them.

I thought Chicharrons were the skin (rind) deep fried to where they puff up, then seasoned? those look good though

Good question! Found this online. Either way, heck of a snack or a meal.

Chicharrón (Spanish: [tʃitʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; Filipino: chicharon; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.

https://en.wikipedia.org/wiki/Chicharr%C3%B3n

interesting! yeah, as a kid back in the 60s, my dad had a friend with a hog farm that would call dad if he had an injured hog that he couldn't take to market, sold by the pound cheap. we'd go get the hog right before a cold snap rolled in, hang it in a big oak tree at my grandmother's house. Dad would build a big fire with a metal barrel filled with water, once the water got hot, we would scald the hog and scrape it to remove the hair. we then skinned it keeping the skin for pork rinds (chicharones) and process the rest to split between several uncles that helped. dad would cut the skin into ~2x4 inch pieces and fry in hot oil (he would typically use his big cast iron pot fish fryer), once done, salt & pepper while still hot, oh so yummy. My mother would save some of the uncooked pieces and cut in smaller strips, put in a cast iron skillet to fry them up almost done, then put into her cornbread mix before cooking in the oven ... called it cracklin cornbread, sometime she would toss in a few chopped onion and jalapeno.

Cracklin cornbread sounds awesome! Might have to give that a try,

Those look great, PMK what you described was exactly to the word how we did hogs, we would usually do it in the fall when it got cold, and always with neighbors. I really miss those times.

My Grandmother cooked 2 Big pans of cracklin cornbread every day for my Grandad to feed to his fox hounds. (This was years ago when there was still foxes around here.) BTW I ate some of it most days.