Chicharrones de Cerdo with Lime

Nearly every Latin kitchen in Doral has its own chicharron method, and this one borrows the simplest trick: start the pork in water. As the water boils away, the fat renders and the cubes begin to fry in it, so they cook through gently before they turn crisp. A pinch of baking soda helps the skin blister. Stir with a long spoon and keep your face back when the pops start. Pile them into a paper-lined bowl with lime wedges and eat them hot, ideally with arepas or tostones.