Boil: Bring to a boil over medium-high heat. Once it starts boiling, reduce to a simmer and cook until all the water evaporates (about 45–60 minutes), stirring occasionally.
Render and fry: When the water is gone, the pork fat will begin to render. Keep cooking on medium-low heat, stirring frequently, until the pork becomes golden and crispy.
Drain: Remove the chicharrones with a slotted spoon and place them on paper towels to absorb excess grease.
Serve: Let them cool completely. Serve as a crunchy snack or as a side dish.
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