Crispy Pork Chicharrón Tacos
Golden fried pork belly crisps tossed in a quick, punchy salsa verde. Serve in warm tortillas for a weeknight taco night that tastes like a taquería.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly, skin-on, cut into 1-inch cubes
- 1 cup salsa verde (jarred)
- ¼ cup white onion, finely diced
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 8 whole corn tortillas
Instructions
- 1
Heat a 12-inch skillet over medium-high until hot, about 1 minute.
- 2
Add pork belly cubes without crowding. Sear until golden and crispy on all sides, stirring occasionally, 12–14 minutes.
- 3
Pour off excess fat, leaving about 1 tablespoon in the skillet.
- 4
Add salsa verde, diced onion, and jalapeño. Stir and cook until warm and fragrant, about 1 minute.
- 5
Stir in cilantro. Taste and add salt and pepper as needed.
- 6
Warm tortillas in a dry skillet or over a gas flame. Fill each with crispy pork and sauce, then serve.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- paper towels
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
