Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of pork belly into 1-inch cubes and pat them completely dry with paper towels, then rub with 2 tablespoons of salt.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, melt 4 cups of lard over medium-high heat until it reaches 350°F (175°C), then carefully add the pork belly cubes in batches without overcrowding the pot and deep-fry for 15-20 minutes, or until golden brown and crispy.

3. 3

   Remove the deep-fried pork belly with a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess fat, then immediately squeeze the juice of 2 limes over the hot chicharrón.

4. 4

   Meanwhile, de-stem and de-seed 6 dried guajillo chilies and 3 dried ancho chilies, then toast them lightly in a dry pan for 30 seconds per side before rehydrating them in 2 cups of hot water for 20 minutes until softened.

5. 5

   Roast 450 grams of tomatillos, half of a white onion, and 4 garlic cloves on a baking sheet under a broiler or in a hot pan until softened and slightly charred.

6. 6

   Drain the rehydrated chilies, then combine them with the roasted tomatillos, onion, garlic, 1 teaspoon of ground cumin, 1 teaspoon of Mexican oregano, and 1 cup of fresh water in a blender, processing until completely smooth.

7. 7

   Pour the blended salsa into a saucepan, bring it to a simmer over medium heat for 10-15 minutes, allowing it to thicken slightly and flavors to meld, adjusting with salt to taste.

8. 8

   Serve the crispy pork belly chicharrón immediately, either mixed directly into the warm salsa roja or served alongside for dipping.