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pork chicharron in salsa verde
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Chicharrones en Salsa Verde-Pork Belly in Salsa Verde

Can't find good meaty chicharron? Make your own with this easy recipe!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

  • 1/3 cooked pork belly sliced into bite size chunks(see recipe below)
  • 1/2 cup white onion sliced or diced
  • 2 serrano peppers minced or sliced into rings
  • 2 cups salsa verde recipe above

Instructions

  • 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.
  • 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

Notes

Take a short cut for quick chicharron in salsa and purchase a good quality bag of pork rinds with crispy skin.  
PORK BELLY RECIPE
Ingredients
1 1/2 to 2 pounds pork belly
salt
fresh cracked pepper
5 spice, optional
 
Directions
  1. 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 temperature 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.