- 1 pound pork belly (cut into 1 inch cubes)
- 1/2 cup Chimayo Red Chile Powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
In a large mixing bowl, add pork belly, garlic powder, Chimayo red chile powder, and salt. Mix with hands thoroughly to make sure all meat is covered well with the chile mixture. Wash hands with dish soap (to make sure the red chile is completely washed off).
Cook pork belly in its own grease at a med-high temperature till crispy. Transfer to plate with napkin or towel to absorb any excess grease. Enjoy!