Stovetop chicharrones (pork belly boiled, cooked low in lard, then fried), served in tacos
Cooking Con Claudia · ♥ 8.4K likes · 233.1K views · 4 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb pork belly
- 3 tbsp salt
- 1 whole onion
- 1 whole garlic
- 4 whole bay leaves
- 1 tbsp peppercorn
- 4 lb lard
Use skin-on pork belly; cut into thin strips and cut those in half, or to the size wanted.
- water
Fill a large pot halfway with water and bring to a full boil over high heat.
Skim off the foam; add the onion, garlic, bay leaves and peppercorn and cook on high 20 minutes.
When the lard reaches 200 degrees, add the pork belly and cook on low for one hour, stirring occasionally so it does not stick.
Turn the heat to medium-high and bring the lard to 400 degrees.
Fry the pork belly 5 minutes, moving it constantly so it does not stick; it may pop. Remove onto butcher paper.
- guacamole
- tortilla
- lime juice
- salsa
Spread guacamole on a tortilla, add chicharron pieces, squeeze over lime juice and top with salsa.
Assembling tacos and tasting