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Ingredients
2 or 3 slabs pork belly with skin, score the skin
kosher salt
canola oil for frying
PICO DE GALLO:
3-4 medium tomatoes, diced
1/4 red medium onion
1 jalapeno pepper, seeded and finely minced (optional)
1/2 cup cilantro, chopped
2 tablespoons lime juice, from 1 lime
1/2 tsp salt, or to taste
1/8 tsp black pepper
Instructions
<ol>
<li>Heat enough oil for deep frying in a fryer or deep pan to 325 degrees F.</li>
<li>Cut pork into half. Rinse in cold water and pay dry with paper towels. Season pork with salt.</li>
<li>Fry until crispy about 15 to 18 minutes. Transfer to a plate lined with paper towels.</li>
<li>In a bowl, mix the pico de gallo ingredients. Serve pork with pico de gallo.</li>
</ol>
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