Rub the belly skin with baking soda and salt and transfer to the fridge overnight.
Rinse the belly in cold water and pat dry. Cut it into thick stripes and make 1 ½ inch cuts on each stripe. Be careful not to cut the skin.
Place belly pieces into a heavy-bottomed pan. Add water, lemon juice, cayenne pepper, paprika, salt and pepper and cook on medium-low uncovered until water evaporates and only the lard will be left in the pan.
Increase the heat to medium, add ½ tbsp lard if needed and fry chicharron for 5-10 minutes or until golden and crispy.
Add more seasonings if needed and serve.
*The actual macros of the final cooked meat is very hard to calculate because it depends on the type of pork belly you choose (a leaner or fattier cut) and how crispy you make it. The crispier you make it, the less fat is left in the meat. So the actual macros of your final dish will have a lot less fat and calories.