Pork Rinds with Marinade

Blend the onion, garlic, parsley, scallions, oregano, lime juice, orange juice, olive oil, paprika, and salt in a blender.

Place the marinade in a bag with the pork belly cut into strips and let it sit for at least 12 hours.

Prepare the magic mixture with the vinegar, lime juice, and baking soda.

Rub the magic mixture over the skin of the pork belly to crisp it up (to achieve 'pururuca').

Fry the pork belly in oil over medium heat, set aside, and finish by frying in very hot oil.