One of my all time guilty pleasures when it comes to Mexican food, are crispy, meaty pork chicharrones. It’s like carnitas, but with that crispy pork skin. So, once a year, I venture out in search of that perfect pork belly. This is only my third time roasting pork belly and I think this is my best one to date! This time, I made sure that there was plenty of meat and not all fat on the pork. Chicharrones en Salsa, whether it be in red or green, always reminds me of Sunday’s. Sunday’s of going to the flea market. Sunday’s of trips to la panaderia to pick out the fresh, warm bolillo bread. And Sunday’s with my parents, just thoroughly enjoying a meal together, followed by a lazy afternoon. Some people are still unsure when you mention the word pork belly. Then you have to remind them that it is where bacon comes from, ha, ha, ha! Well, I know one thing for sure, a good, crispy and meaty chicharon may just change your mind about it. #foodieforlife #mexicanfood
Chicharrones en Salsa Verde
1/3 cooked pork belly, sliced into bite size chunks
1/2 cup onion, sliced or diced
2 serrano pepper, minced or sliced into rings
2 cups salsa verde(recipe below)
1. 1/3 of roasted pork belly, sliced into chunks. Place the pork in a skillet and heat to medium. After a few minutes the pork will begin to sizzle, release the fat and brown slightly. Continue cooking the pork until it get really crispy and golden brown. Turn as needed.
2. Add the onions and chile serrano. Saute for a few minutes. Pour in the salsa, bring to a boil. Reduce to a low simmer and continue cooking for 10 minutes or until salsa reduces a bit.. Serve with beans and warm tortillas. Yields 3- 4 servings
My ultimate guilty pleasure…Chicharrones en salsa with beans on a homemade flour tortilla.
1 1/2 to 2 pounds pork belly
fresh cracked pepper
5 spice, optional
- Remove pork belly from packaging and place onto cutting board. Score the skin of the pork belly as shown in picture. Line a baking sheet with foil paper and top with a wire rack. Set aside. Season the under side of pork with kosher salt. Season the skin side with salt, pepper and a light dusting of the 5 spice. Rub it into the skin. Place onto wire rack and let sit at room temperature for 30 minutes.
2. Preheat oven to 500 degrees F. Roast pork belly at this high temperatue for 30 minutes. Reduce temperature to 325 degrees and continue roasting for 2 hours or until the skin is crispy and golden brown. Remove from oven and let sit for 10 minutes before slicing. Yields 6-8 servings.
Tips~ No need to add any extra oil when cooking the pork belly to prepare chicharrones. They will release their own fat and yield some delicious, cripy pork.
1 1/2 pounds tomatillo
6-8 jalapeños or serranos(I like it spicy)
1/3 white onion
2 cloves garlic
1/2 cup water
1 1/2 tablespoons oil
2 teaspoons knorr chicken bouillon powder
1/3 teaspoon oregano
salt and pepper to taste
1. After you peel and wash the tomatillos, transfer them to a saucepan. Add the chile peppers, onion and garlic. Cover with water. Bring to a boil, reduce to a simmer and cook for 10 minutes.
2. Using a slotted spoon, transfer to the blender. Add 1/2 cup of cooking water. Cover tightly and secure lid holding it down with a kitchen covering. Blend on high until smooth and strain through a wire mesh strainer. Set aside. Discard the water leftover in the saucepan and heat pan to medium. Add the oil and let heat for 2 minutes. Add the strained salsa, bouillon. oregano, salt and pepper to taste. When it comes to a boil, reduce and simmer for 10 minutes. Yields about 4 cups.
This is the same recipe, except that I did not strain the salsa verde. Both are delicious!
Chicharrones en Salsa de Chile Morita/Piquin. Here is the chicharrones in a red salsa prepared from dried chiles. Click onto the picture to see full recipe for salsa. They were prepared the same as the chicharrones en salsa verde.