- 1 pound raw pig belly
- 1/2 litre neutral oil
- 1 tablespoon salt
- 2 pound boiled cassava
Over medium heat in a thick-bottomed cauldron (aluminum or iron), until a dark golden color turns and the skin is crisp. Approximately 1 and a half.
Remove from heat, place on a paper towel and let cool a little.
Cut into 2-inch pieces.
Serve with boiled cassava and lemon slits.
The most important thing is that the cauldron is thick-bottomed to prevent it from burning. Leave the chicharrón to cool for about 15 minutes after cooking until it becomes hard and crisp.