Pat the pork belly completely dry with paper towels. Cut into roughly 1 1/2-inch pieces, keeping the skin attached.

Season the pork with salt, garlic powder, cumin, and black pepper, tossing until evenly coated.

Place the seasoned pork belly in a heavy-bottomed pot or Dutch oven and add the water. Arrange the pieces in a mostly even layer.

Bring to a gentle simmer over medium heat. Cook uncovered for 20–25 minutes, stirring occasionally, until the water has mostly evaporated and the pork begins releasing its own fat.

Reduce the heat to medium-low and continue cooking for 30–40 minutes, turning the pieces frequently as the fat renders. The pork should gradually become golden and crisp.

During the final 5–10 minutes, increase the heat slightly if needed to deepen the color and crisp the skin, watching carefully to prevent burning and protecting against hot fat splatters.

Transfer the chicharrones with tongs or a slotted spoon to a wire rack or paper towel-lined tray. Let rest for 5 minutes so excess fat drains and the exterior firms up.

Taste and season with an extra pinch of salt if needed. Serve hot with lime wedges and chopped cilantro, if desired.