Buy half a clean pork snout. If there are any hairs left, you can burn them off.

Cut it into medium-sized pieces. Check the photo as an example. It's important that they are not too small because they will become very dry when fried. Also, try to make them about the same size so they cook evenly.

In a bowl, mix water with 3 teaspoons of salt and 1 teaspoon of baking soda. Add the meat and let it marinate for about two hours. Don't leave it much longer, or the meat will become too soft and won't be crispy when fried, which is the charm of this dish.

Let it drain for a few minutes. This is important because we are going to heat the oil quite a bit for frying, and if it's too wet, it will splatter when you put it in the oil, and you could get burned.

In a wide pan, heat plenty of oil. It's important that the pan is wide so the meat has space to fry well. Once the oil is hot, add the meat.

Fry for 10-15 minutes, keeping an eye on it and turning all the pieces so they cook evenly. First, they will turn a grayish color—don't worry, let them keep frying. The trick to knowing they are well-fried is when they turn a toasted color and the pieces of meat float.