Prepare the Cilantro Aioli

• Combine mayonnaise, cilantro, garlic, and lime juice in a bowl.

• Season with salt and pepper; refrigerate at least 30 minutes.

Step 1: Preparing the Pork Belly

• Place pork belly, skin-side down, on a clean cutting board.

• Cut pork belly into strips approximately 1 inch (2.5 cm) wide, slicing perpendicular to the grain.

• With the skin still facing down, make crosswise cuts into each pork belly strip every 1½ inches (4 cm), slicing approximately ¾ of the way through the meat without cutting through the skin. The result should resemble a zipper pattern.

Step 2: Baking Soda Treatment for Crispy Skin

• Arrange pork belly strips skin-side up on a rack set over a baking sheet.

• Generously rub baking soda into the pork skin.

• Refrigerate uncovered for a minimum of 1 hour, and up to 8 hours. This step ensures maximum crispiness by drying out the skin.

Step 3: Simmering the Pork Belly

• Remove pork belly strips from the refrigerator and thoroughly rinse off the baking soda.

• Transfer rinsed strips to a large nonstick skillet.

• Pour in 2 to 4 cups (470–950 ml) room-temperature water, enough to mostly cover the pork belly.

• Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered until all liquid evaporates, turning the pork belly occasionally (approximately 1 hour and 15 minutes).

Step 4: Crisping the Chicharrones

• Once the liquid evaporates, pork belly strips will begin to crisp in their rendered fat.

• Cover skillet with a splatter guard to prevent oil splashes.

• Continue cooking, carefully turning strips occasionally, until all sides are golden brown and crispy (about 20–25 minutes).

Step 5: Serving

• Transfer cooked chicharrones to a paper towel-lined plate to drain excess oil.

• Season generously with salt while still warm.

• Serve immediately, with cilantro lime aioli and fresh lime wedges on the side.