I think chicharrón must translate to “throw pork into a pot and forget about it for a long time”, because that’s just about what you do. You cut up a pork belly, cover it with water, then stew it low and slow until all the water’s gone, then crank the heat and fry it in its own fat until crispy. Served it with a spicy miso mayo nappa cabbage cole slaw. My worry wasn’t that it wouldn’t be delicious, because it was, but that the pork bits would explode in my face, because that’s likely to happen if your fry pork.