Chicharrones en Salsa Verde-Pork Belly in Salsa Verde



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

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Take a short cut for quick chicharron in salsa and purchase a good quality bag of pork rinds with crispy skin.



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