Chicharrón Tacos
Ingredients
- 800 gPork belly (in 2cm cubes)
- 30 gLard
- 4 pcRound tomato (blended)
- 1 pcOnion (chopped)
- 2 pcGarlic (chopped)
- 1 pcHot chili pepper (minced)
- 8 pcSoft tortilla (for filling), made from corn
- 1 pcFresh cilantro (chopped)
- 2 tbspLime juice
- 1 pinchGray sea salt
- 150 gPressed pork rinds (coarsely crushed)
Method
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.
- 1
Cut the pork belly into regular 2 cm cubes. Mince the onion and garlic. Deseed the chili and finely chop it.
- 2
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
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
Simmer over medium heat. The sauce should reduce until thick and glossy. It should coat the spoon and every piece of meat.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the meat and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan.
