Soak hog casings in tepid water overnight in the fridge.

Add cider vinegar to the water and soak casings for 15 minutes before stuffing.

Rinse the casings thoroughly inside and out.

Cut pork meat and pork belly into approximately 1/4 inch cubes.

Mix the cubed meat in a large bowl.

Add chopped cilantro and green onions and mix well.

Add minced garlic, oregano, salt and vinegar. Mix well with your hands.

Gradually add cold water, mixing until the mixture becomes sticky but not runny. Continue to hand-mix for ten minutes.

Let the stuffing mixture sit in the fridge overnight, covered.

Tie one end of the casing in a knot.

Stuff the casings and tie the other end.

Twist the stuffed casing every six inches to make links.

Poke three or four holes on each side of the link with a pin or needle.

Hang the chorizos horizontally to cure for approximately three days.

Store in the refrigerator for up to 20 days or freeze for longer storage.

Cook by frying the links in a pan with water until evaporated and browned.

Other cooking methods include grilling, boiling, or skewering over a wood fire.