Chicharrón Tacos

Pork belly chunks seared in lard until crispy, then simmered in a spicy tomato salsa. The sauce reduces until it coats the meat, which becomes tender and juicy.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1568
• Protein: 36 g
• Carbs: 69 g
• Fat: 127 g

Ingredients

• 800 g Pork belly ( in 2cm cubes )
• 30 g Lard
• 4 piece Round tomato ( blended )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( chopped )
• 1 piece Hot chili pepper ( minced )
• 8 piece Soft tortilla (for filling), made from corn
• 1 piece Fresh cilantro ( chopped )
• 2 tbsp Lime juice
• 1 pinch Gray sea salt
• 150 g Pressed pork rinds ( coarsely crushed )

Instructions

1. Pork belly preparation

   Cut the pork belly into regular 2 cm cubes. Mince the onion and garlic. Deseed the chili and finely chop it.

2. Browning the pork

   In a sauté pan, heat the lard. Add the pork cubes. Brown over high heat until the skin is crispy and the fat has rendered. Remove excess fat if necessary.

3. Making the salsa

   Blend the tomatoes with the onion, garlic, and chili. Pour this mixture over the pork. Scrape the bottom of the pan to deglaze the cooking juices.

4. Reducing the sauce

   Simmer over medium heat. The sauce should reduce until thick and glossy. It should coat the spoon and every piece of meat.

5. Assembling the tacos

   Warm the tortillas in a dry pan. Fill with the saucy pork. Add the crushed chicharrón for crunch, then top with chopped fresh cilantro and a squeeze of lime juice to brighten the fat.

Chef's tips

• Don't discard the rendering fat; it's packed with flavor and perfect for your next sauté.
• Heat the tortillas in a very hot dry skillet so they stay pliable without tearing.

Storage

Store the meat and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan.