Chicharrón de Cerdo con Arroz

Method

1. Cut pork belly into 2cm cubes. In a pan, cook over medium heat until fat renders and pork is crispy.
2. In a rice cooker or pot, combine rice, onion, garlic, salt, pepper, olive oil, chicken broth, soy sauce, and vinegar.
3. Cook rice according to instructions until tender.
4. Serve crispy pork with rice.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.