Step 1: Cut pork belly into small strips cutting against the grain trying your best to keep even thickness. Add to a hot pan or cast iron skillet and allow it to release it’s juices.

Add a good pinch of salt and mix periodically frying it on medium-high heat until it begins to brown. Then lower the heat to medium and cook down the fat until the pork pieces become stiffer, evenly browned and look like cracklings.

Step 2: Add chopped onion and continue frying on medium heat until the onions caramelize mixing frequently to avoid burning.

Lower the heat if you need to and taste a piece to see if you need more salt.

Take off the heat once the onions are caramelized or became translucent.