Start by placing those beautifully sliced pork belly strips into a large pot. Pour in the water until it covers the meat. This is an essential step; it ensures the fat renders out properly. Add your crushed garlic cloves to the pot. This simple addition will infuse your chicharrones with unbelievable flavor.

Turn the heat to medium-high and bring the pot to a rolling boil, then reduce it to a gentle simmer. Allow the pork to cook for about 1-2 hours. Yes, I know it's a while, but this is when the magic begins. The meat will become tender, soaking up all those delicious garlicky notes.

Once the pork is tender, drain the water using a colander. Now, this is important: be sure to let the pork cool slightly. Pat the pork strips dry with paper towels. Getting them dry enough is crucial for achieving that coveted crispy texture.

Now comes the fun part. Sprinkle the baking soda over the pork. This might seem odd, but trust me, it’s a game changer. Then add the sea salt and black pepper. Toss the pork gently to coat all the pieces evenly.

Heat a generous amount of oil in a deep frying pan over medium-high heat. You want enough oil to submerge those pork bits, but not enough that it's dangerous. Once the oil is hot enough (around 375°F), carefully place your pork belly pieces into the pan one at a time. This is where it gets exciting—the sizzle will let you know you’re doing it right.

Fry the pork belly until it turns golden brown and is super crispy. This usually takes about 5-7 minutes. Don’t walk away! Keep an eye on them, and stir occasionally to ensure an even cook.

Once the chicharrones are crispy, transfer them to a plate lined with paper towels. This step helps absorb any leftover oil. Sprinkle with a touch more sea salt if you like that extra kick.