Remove the skin if desired. Some like it on as it provides extra crunchy texture while others prefer not to have it. If skin is removed we can use it to make the intermediate or advanced level pork rind.

Cut the pork belly up into ⅓" / 1cm wide slices. It's important not to cut them thin because during the frying, it will shrink to about half its original size.

Cut the slices into two.

Melt lard in a frying pan on low heat or simply pour oil into it.

Place the pork belly slices in and fry them on low heat.

Add more lard if necessary so the content of the frying pan ¼ is submerged into the cooking fat.

Every now and then move the pieces around. When one side gets a brownish color flip it over. Mind the hot fat! If we are after a more fatty chicharron increase the heat so the slices will get a golden brown color before all the fat is rendered out.

When both sides get a golden brown color, get a sieve and drain the fat. Add salt, black pepper, paprika, garlic powder or anything if desired. Don't discard the fat, as it can be used in future cooking. Some like nothing more than this tasty lard spread on a slice of bread like butter with some tomato.