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Begin by slicing a thick piece of pork belly into even strips.
To eliminate any unpleasant odor, rub the pork strips with a small amount of cooking wine.
In a pot, combine the pork with a spoonful of salt and enough cold water to cover it.
Bring the mixture to a boil, skimming off any foam that rises to the surface.
Once boiling, cover the pot and reduce the heat to medium-low, allowing it to simmer for about 30 minutes until the pork is tender and can be easily pierced with a chopstick.
After simmering, remove the pork from the pot and let it dry.
In a dry pan without oil, place the dried pork pieces.
Cover the pan and cook over low heat, turning the pork when one side turns golden brown.
Continue frying until both sides are golden and crispy, allowing the pork to render its own fat.
Serve the crispy pork belly with lettuce or your choice of dipping sauce.