Prepare the Pork Belly:
Cut the pork belly into 1-inch thick strips or cubes, depending on your preference. It’s important that each piece has skin on it to achieve the crispy texture.
Season the pork belly pieces generously with salt, black pepper, and cumin if using. Let them marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.

Initial Cooking:
Place the pork belly pieces in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the pork is tender. This step is crucial as it starts the cooking process and renders some of the fat.
Remove the pork from the water and pat dry thoroughly. It’s important for the pork to be dry to ensure it crisps up during frying.

Fry the Pork Belly:
Heat a large amount of vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be deep enough to submerge the pieces of pork belly.
Carefully add the dried pork belly pieces to the hot oil. Fry them until they are golden and crispy, about 5 to 7 minutes. Watch closely as they can burn quickly.
Use a slotted spoon to remove the torresmo from the oil and drain them on paper towels to remove excess grease.

Serve:
Serve the torresmo warm as a snack or as a side dish. They are often enjoyed with a squeeze of lime juice or a side of hot sauce.