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Get the recipe for Yucatecan Crispy Pork Belly here: https://www.rickbayless.com/recipe/yu...

In a broad sense, Yucatan’s castacán is a carnitas variation made with an inch-thick slab of skin-on pork belly. When you’re in Merida, say, and step into the shops specializing in chicharra–that nearly endless variety of pork cooked in its own fat to a host of different textures–the castacán is always featured because of its meatiness and crispness of the skin.

To make castacán at home, you first have to locate the skin-on pork belly and some fresh-rendered pork lard (a butcher shop, some Mexican and Asian markets). After that it’s easy: a slow “confit,” then a hot, quick fry. Chopped up and mixed with a variety of crunchy vegetables (this mixture is often called salpicón, made like pico de gallo with a little cabbage, radish and habanero), and seasoned with sour orange juice or lime, castacán simply makes a joyous taco.

I’m directing you to use the full thickness of pork belly, rather than directing you to cut it in thinner slabs. The added thickness means a little longer cooking time, but you don’t have to figure out another use for the part without the skin.

Serve castacán warm (it’s best eaten shortly after it comes out of the fat) or at room temperature.