Make crosswise cuts on pork skin, careful not to cut through the skin completely. Once you have made the cuts, cut the pork belly into 1 ½-inch thick slices.
Rinse the strips under water and drain the water.
Add the strips to a bowl with mojo and salt. Marinate the strips for 2 hours.
Preheat the oven to 150C/300F. Place the strips on a lined baking sheet skin side up.
Combine the baking soda and lime juice and brush the pork on all sides.
Bake the chicharrónes in the oven for 90 minutes.
Once the skin has become crispy to your liking, remove the chicharrónes from the oven and serve.
Notes
* I used store-bought, but you can make your own using 1 clove of garlic minced, 2 tablespoons of orange juice, 1 teaspoon dried oregano, 1 tablespoon olive oil, salt, and pepper. TO STORE. Chicharron are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3-4 days. TO FREEZE. Freeze leftover cooled chicharron in a freezer-safe container for up to 6 months. Reheat them directly from frozen; otherwise, they’ll become mushy.