To begin, place the pork chunks in a large bowl. Add salt, pepper, garlic, cumin, and lime juice. Mix well using your hands to ensure each piece is coated evenly. Let it marinate for 30 minutes at room temperature. Proceed to prepare your cooking pot.

Transfer the pork and all marinade juices into a heavy bottomed pot. Add water just enough to barely cover the pork. Bring to a boil over medium to high heat, then reduce to a gentle simmer. This will slowly cook and tenderise the meat. Move to the reduction phase.

Continue simmering uncovered for 45–60 minutes, or until the water evaporates and the pork begins cooking in its own fat. Stir occasionally to prevent sticking. The fat should begin to render from the pork naturally. Move to the browning stage.

Once the water is gone and only rendered fat remains, raise the heat slightly and fry the pork in its own fat. Turn pieces frequently until all sides are deep golden brown and crispy, around 10–15 minutes. Transfer to paper towels to drain excess oil.

While the pork is resting, place the sliced onion in a bowl. Add lime juice and a pinch of salt. Let it sit for 10 minutes to soften and mellow. Stir gently before serving. Prepare your side dishes next.

Boil sweet potato slices until fork tender. Toast or warm bread rolls if using. Chicharrón is often served in sandwiches, so having all elements ready makes for quick assembly. Set the table for final plating.

Serve the pork hot with sweet potatoes and lime marinated onions. Optionally stuff into rolls for a traditional chicharrón sandwich. Offer fresh herbs or aji sauce on the side. Presentation tip: plate on banana leaf or rustic wooden board for authentic flair.