Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.

Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.

When all the water is evaporated the chicharrones will continue cooking for about 15 to 20 minutes in their own fat until golden and crispy. Pay some attention here and occasionally flip so that the chicharron dont stick to the pan.