It's definitely worth the time it takes.
Rinse away the excess salt under cold water, then pat the pork dry with paper towels. Cut the pork into 2x½" chunks. No need to be exact here—you can eyeball it. Many folks keep their chicharrones simple with just salt as the seasoning , but Martínez adds an extra layer of flavor by sautéeing 2 crushed cloves of garlic and 2 bay leaves in a small amount of lard before adding the pork.
Now comes the time-consuming part: Once you have the aromatics going, reduce the heat to low and cook the pork belly for about 45 minutes, turning the meat every 15 minutes. As the pork cooks, water will evaporate, concentrating its flavor. The fat will render until the chunks of pork belly are almost totally submerged in their own fat, effectively confiting the pork belly, rendering the meaty parts tender and sticky.
If you notice that the garlic or bay leaves are starting to burn, take them out and discard. After 45 minutes, raise the heat to high and sear the chicharrones on all sides until deep golden brown, about 15 minutes total. The pork should be evenly colored on all sides, with crunchy skin. Remove from the pan with a slotted spoon and let drain on a sheet pan lined with paper towels.
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