Chicharrón with Salsa Verde
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10 INGREDIENTS • 7 STEPS • 2HRS

Chicharrón with Salsa Verde

Indulge in crispy, savory Chicharrón with Salsa Verde, a mouthwatering combination of tender, golden pork belly and tangy green salsa. Perfectly fried chicharrón is served on warm flour tortillas and topped with a zesty salsa verde made from fresh tomatillos, serrano chiles, and aromatic cilantro. Ideal for sharing, this dish offers a delicious blend of textures and flavors that will elevate any meal.

Please drink responsibly. Must be 21+ to purchase and consume.
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Indulge in crispy, savory Chicharrón with Salsa Verde, a mouthwatering combination of tender, golden pork belly and tangy green salsa. Perfectly fried chicharrón is served on warm flour tortillas and topped with a zesty salsa verde made from fresh tomatillos, serrano chiles, and aromatic cilantro. Ideal for sharing, this dish offers a delicious blend of textures and flavors that will elevate any meal.

Please drink responsibly. Must be 21+ to purchase and consume.
author_avatar
Claudia Sandoval
Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.
https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk
2HRS
Total Time
$2.36
Cost Per Serving
Ingredients
Servings
12
us / metric
Chicharrón
Skin-On Pork Belly
5 lb
Skin-On Pork Belly
Kosher Salt
1 1/2 Tbsp
Kosher Salt
Lard
as needed
Lard
for frying, 2 pounds approx.
Salsa Verde
Garlic
2 cloves
Garlic
Kosher Salt
to taste
Kosher Salt
Serrano Chili
2
Serrano Chilis
Yellow Onion
1/2 cup
Chopped Yellow Onion
about 1/4 medium onion
Tomatillo
1 lb
Tomatillo, chopped
about 10 tomatillos
Fresh Cilantro
1/2 bunch
Fresh Cilantro
leaves and soft stems
Sides
Small Flour Tortilla
as needed
Small Flour Tortillas
Sonoran
Love This Recipe?
author_avatar
Claudia Sandoval
Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.
https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk
Cooking InstructionsHide images
step 1
Make the Chicharrón: Slice the Skin-On Pork Belly (5 lb) into 2-inch (2.5 cm) pieces. Place the pork into a large pot and season with Kosher Salt (1 1/2 Tbsp). Cover with water, enough to cover by ½-inch (1.27cm). Place the pot over medium-high heat and bring to a boil. Continue boiling until the impurities begin to rise to the top, about 45 minutes.
step 2
Once the sediment has risen, strain the pork, place back in the pot and cover with water by ½-inch (1.27cm) again. Place over medium-high heat and bring back to a boil. Continue cooking until the pork is fork tender, about 45 minutes.
step 3
Strain the pork and place on a wire rack and pat dry with paper towels then let air dry for 15-30 minutes.
step 4
Place the Lard (as needed) into a large pot over medium-high heat to melt. Heat until the lard reaches 375℉ (190℃).
step 5
Working in batches, fry the boiled pork pieces in the lard until golden brown and crispy, about 15 minutes per piece. Remove the chicharrón to a wire rack set over a baking sheet to cool while you make the salsa.
step 6
Make the salsa verde: Using a molcajete, grind the Garlic (2 cloves) and Kosher Salt (to taste) into a paste. Add the Yellow Onion (1/2 cup) and continue grinding until the onion breaks down. Add the Serrano Chilis (2) and continue grinding. Add the Tomatillo (1 lb) and grind until the salsa becomes a texture that you like. Lastly, add in the Fresh Cilantro (1/2 bunch) and check for seasoning.
step 7
Serve the chicharrón on a warmed Small Flour Tortillas (as needed) and top with salsa verde.
step 7 Serve the chicharrón on a warmed Small Flour Tortillas (as needed) and top with salsa verde.
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RECIPES TAG
Dairy-Free
Gluten-Free
Comfort Food
Cinco de Mayo
Shellfish-Free
Dinner
Pork
Mexican
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