Here's how to make Farideh Sadeghin's Chicharrones:

Yield:
4 servings

2 pounds boneless, skin-on pork belly
2 teaspoons baking soda
Salt
Lime wedges, for serving (optional)

Step 1
Place the pork belly, skin-side down, on a clean work surface. Cut into 1-inch wide strips across the width of the meat, perpendicular to the grain. With the skin-side still facing down, make crosswise cuts every 1½ inches into each piece along the entire length, slicing about ¾ of the way into the belly, being careful not to cut through the skin. (Each strip will look similar to one side of a zipper.)

Step 2
Set the pork belly strips skin-side up on a sheet pan fitted with a rack. Rub the pork belly skin with the baking soda and refrigerate, uncovered, for at least 1 hour and up to 8 hours.

Step 3
Rinse the baking soda off of the pork, then place the strips in a large (12-inch) nonstick skillet. Cover with 2 to 4 cups of room temperature water and bring to a boil. (It’s OK if the pork belly isn’t completely submerged; simply turn using tongs halfway through.) Decrease the heat to maintain a simmer, and cook until the liquid has completely evaporated, about 1 hour and 15 minutes.

Step 4
When the liquid has evaporated, cover the pot with a splatter guard. Continue cooking the pork in its fat, carefully turning the strips as needed, until golden and crisp, 20 to 25 minutes. Carefully transfer to a paper towel-lined plate and season with salt. Cool slightly, then serve as is or with lime wedges, as desired.