At the request of Professor Salt, I'm moving this from the LA discussion board, where they helped me find the raw materials for Colombian-style chicharron (AKA chicharron carnudo). This is chicharron with some meat on it -- very different from the Mexican-style chicharron that is widely available in the US.
Buy some pork bellies (chicharron carnudo). I found mine at an Asian grocery store (99 Ranch) and at a Latino market (Vallarta). If you can, have the butcher cut it into 1-inch wide strips. The pieces will be 1 inch wide, about an inch thick, and probably six inches long.
In a skillet, heat some vegetable oil on medium-to-high heat. The oil should be about a quarter inch deep in the pan.
Score the chicharron strips about every inch. Cut towards the skin side, but do not cut through the skin.
Rub a little bit of baking soda on the skin side (this will make it crispier).
Rub a bit of salt on the chicarron.
Dredge the whole chicharron strip in flour.
Put the chicharron strip skin-side down in the skillet.
Once the skin is crispy, then flip the chicharron over until it is heated through. This should take 7-10 minutes.
Drain on a paper towel and eat when it has cooled a bit (or burn your tongue like me in impatient anticipation of the taste...)