Step 1: Start by cutting pork belly into 2-inch strips, ensuring deep cuts without piercing the skin.
Step 2: Combine pork, garlic, bay leaves, lime, and salt in a pot. Boil until most water evaporates (40-50 mins) over medium heat.
Step 3: Reduce heat, cook for 30 mins. Flip every 10 mins until chicharrones are golden and crispy, releasing their delicious flavors.
Step 4: Remove from heat, cool on a rack for 10 mins. Then, cut them into bite-sized pieces, ready to be savored.
Step 5: Serve these crispy delights warm, or store and relish them later.