👨‍🍳 Instructions

1. 1

   In a large bowl, combine pork belly cubes with smashed garlic, onion quarters, lime juice, orange juice, salt, pepper, and oregano. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.

   ⏱️ 30 minutes to 2 hours
2. 2

   Place marinated pork belly, along with the marinade and onion, into a heavy-bottomed pot or Dutch oven. Add 1 cup of water.

   💡 Tip: Ensure the pot is large enough to hold the pork without overcrowding.
3. 3

   Bring the liquid to a simmer over medium heat, then reduce heat to low, cover, and cook for about 2 to 2.5 hours, or until the pork is very tender and most of the liquid has evaporated. Stir occasionally.

   ⏱️ 2 to 2.5 hours

   💡 Tip: The pork should be easily pierced with a fork.
4. 4

   Once tender, uncover the pot and increase the heat to medium-high. Cook, stirring frequently, until the remaining liquid has reduced to a glaze and the pork pieces are beginning to crisp up. This should take about 15-20 minutes.

   ⏱️ 15-20 minutes

   💡 Tip: Watch carefully to prevent burning.
5. 5

   Heat about 1-2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until shimmering (around 350°F/175°C). Carefully add the pork belly pieces in batches, ensuring not to overcrowd the pan.

   ⏱️ 5-7 minutes per batch

   💡 Tip: Use a slotted spoon to remove the pork.
6. 6

   Fry the pork for 5-7 minutes per batch, or until golden brown and very crispy. Remove with a slotted spoon and drain on paper towels. Season with a little extra salt immediately after frying if desired.

   ⏱️ 5-7 minutes

   💡 Tip: Serve hot.