you can start with cooked meat (often leftovers from lechon - whole roast suckling pig) or with raw pork. If using raw meat, it's often boiled, then grilled or pan-fried, to crisp up the pieces ...
This inexpensive part of the pig is a very forgiving cut that can be left to roast slowly for hours without drying out. For a whole pork belly, take a leaf out of the Italians’ book: slather the ...