Start by cutting the pork belly into strips or squares, depending on your preference. Aim for pieces about 1/2 inch thick so that they cook evenly and crisp up nicely.

While the pure flavor of smoked pork belly is delightful on its own, you can choose to season it with a bit of salt or your favorite dry rub to enhance its taste. Ensure each piece is coated evenly if you decide to use a seasoning.

Preheat your smoker to approximately 250°F (121°C). This low and slow cooking process is crucial for rendering the fat and making the chicharrones perfectly crispy.

Once the smoker is at the right temperature, place the pork belly pieces directly on the grill grate. Avoid overcrowding to ensure each piece cooks uniformly.

Smoke the pork belly for about 2 to 3 hours. The exact time may vary depending on the thickness of your pork belly pieces and the type of smoker used. Around the 2-hour mark, start checking the texture of the pork belly. You’re looking for a crisp exterior with a tender interior.

An optional step is to use a meat thermometer to check the internal temperature of the pork belly. You’re aiming for an internal temperature of about 200°F (93°C) to ensure the fat has rendered, and the pork belly is cooked through.

Once done, transfer the smoked chicharrones to a plate lined with aluminum foil and allow them to rest for a few minutes. This step will help to redistribute the juices and settle the crispiness.

Serve the smoked chicharrones warm as they are or with your choice of dipping sauce. They make for an excellent snack during gatherings or can add a delightful crunch to your salad or main dish.