Henrique Maderite's Favorite Snack

Make small slits all over the skin of the pork belly with the tip of a knife

Place the pork belly on a baking sheet, skin side up, and spread the coarse salt all over the skin

Refrigerate for at least 8 hours

Remove the salt and thoroughly pat the entire piece of pork belly dry

Season the meat side with salt and black pepper to taste

Roll it into a spiral shape and tie it with kitchen twine

Bake, covered with aluminum foil, in a preheated oven at 180 °C for 2 hours

Cut into slices about one-finger thick (about 1 inch) and make shallow cuts between the meat and the skin, separating them slightly

Fry in hot oil at 180 °C for about 1 minute, until the skin puffs up and becomes very crispy