Salade de chicharrón (ensalada de chicharrón)

Instructions

1. Cut the pork belly into 2 cm pieces, season them with salt, cumin, pepper and crushed garlic.
2. Cook them in a saucepan with 500 ml of water and the bay leaf for 30 minutes, until the water has evaporated.
3. Heat the oil in a frying pan and brown the meat for 5 to 8 minutes over high heat, turning it, until crispy.
4. Meanwhile, slice the onion, cut the tomato into wedges and tear the lettuce.
5. Toss the vegetables with the vinegar, a pinch of salt and the chopped ají if you're using it.
6. Arrange the salad on plates and place the hot pork pieces on top before serving.