Crispy Pork Belly

Start by cutting the pork belly, cut horizontal slits making strips then cut vertical slits, shaping the meat into cubes. 

Place the pork skin-side up, add the baking soda, spread it well with your hands, set the meat aside and let it rest for 10 minutes.

After this time has passed, transfer it to a large bowl, add enough water to cover it and rinse well.

Remove from the water, transfer to a large pan, add the red onion cut in half, the garlic cloves and enough water to cover everything. 

Turn on the heat to medium, cover the pan and let it all cook for 10 minutes.

After this time has passed, remove from the heat, and using a paper towel, dry the meat well, then cut it in half. 

Season with salt to taste, a pinch of black pepper, and rub this seasoning by hand until added to the slits we cut earlier. 

In a large skillet over medium to low heat, add vegetable oil until the skillet is half full and let it heat up. 

Add the pork belly we prepared with the skin facing down. 

Cover the skillet and fry for 10 minutes.

After this time has passed, turn the meat over, put the lid back on and fry for another 5 minutes.

Remove from the hot oil and soak up the excess fat on a plate lined with paper towels.

Serve.