Chicharrón de Cerdo con Salsa de Coco

Method

1. Cut pork belly into 1-inch cubes. Season with salt, cumin, and soy sauce.
2. Heat oil in a large skillet over medium-high heat. Fry pork until golden brown and crispy, about 8-10 minutes.
3. In a saucepan, simmer coconut milk with onion, garlic, and remaining soy sauce until thickened, about 10 minutes.
4. Combine fried pork with coconut sauce and simmer for 5 minutes to blend flavors.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.