Chicharrón Tacos
Crispy fried pork belly with quick-pickled onions and fresh cilantro in warm tortillas. Ready in 15 minutes with maximum flavor and zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 12 oz pork belly, skin-on
- ½ medium white onion
- 1 whole lime
- 6 count corn tortillas
- ¼ cup fresh cilantro, chopped
- 1 tsp salt
Instructions
- 1
Slice onion into thin half-moons. Toss with juice from half the lime and 0.5 tsp salt. Let sit.
- 2
Cut pork belly into 2×2-inch cubes, leaving skin attached. Pat completely dry with paper towels.
- 3
Heat a heavy skillet over medium-high. Place pork skin-side down, without crowding. Cook 6–7 min.
- 4
Flip pork. Cook 3–4 min until meat is tender and skin is crackling and deep brown.
- 5
Transfer pork to a plate. Warm tortillas directly over the skillet flame for 10 seconds per side.
- 6
Divide pork among tortillas. Top with pickled onions and cilantro. Squeeze remaining lime juice over top.
Tools you’ll need
- 12-inch cast iron or heavy-bottomed skillet
- sharp knife and cutting board
- paper towels
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