Tacos de Chicharrón en Salsa Verde
Crispy fried pork belly simmered in tangy salsa verde, served in warm tortillas with fresh toppings. A Mexican classic that's richly satisfying and surprisingly quick.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb pork belly or shoulder, skin removed
- 2 cups salsa verde (jarred or fresh)
- ½ medium white onion
- 2 clove garlic cloves, minced
- 12 tortilla corn tortillas
- 1 handful + 1 lime fresh cilantro and lime wedges for serving
- 1 to taste salt and black pepper to taste
Instructions
- 1
Cut pork into 1-inch cubes. Heat oil in a large skillet over medium-high until shimmering.
- 2
Working in batches, sear pork until deeply browned on all sides, ~10 minutes total. Transfer to a plate.
- 3
Add onion and garlic to the same skillet. Sauté until fragrant, about 1 minute.
- 4
Pour salsa verde into the skillet. Return pork to the pan and stir to combine.
- 5
Simmer on medium heat until pork is very tender and salsa thickens, ~8 minutes. Season with salt and pepper.
- 6
Warm tortillas in a dry skillet or over a flame, 30 seconds per side.
- 7
Fill each tortilla with pork and salsa. Garnish with cilantro and serve with lime wedges.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- wooden spoon
- tongs
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