My last two posts have been written with the aim to get to THIS post. Making Chicharrón in the air fryer has finally made it easy for me to make this delicious dish that for many, many years I have yearned to make (and eat!) but could not, because chicharrón is not easy to come by in Ottawa. Once I discovered how easy it was to make the crispy pork belly in the air fryer, then it all fell into place rather nicely.
As I’ve mentioned before, chicharrón is a very popular food in Mexico, so naturally we would have to come up with different ways to cook it, and one of the tastiest and easiest is to simmer it in salsa for a tasty side, filling for tacos, sopes or gorditas. It’s as easy as putting the chicharrón and salsa together and you have an awesome dish.
If you happen to have beer in the house, then add a bit to the pan as the chicharrón is simmering, it will give it a great taste. But if you don’t, water works perfectly fine. You can also make chicharrón in salsa roja, but the most traditional is made with green salsa.
I hope you try this one of these days - if you like pork and salsa, you will love this!
Chicharrón en Salsa Verde
Crispy Pork Belly in Green Salsa
2 cups salsa verde
2 cups chicharrón, cut into 1/4” pieces
1/4 cup water or beer
In medium saucepan, heat up salsa verde and bring it to a simmer.
Add chicharrón and water or beer and simmer for 10 minutes.
Serve with tortillas or use as a filling for your favourite antojitos.
Makes about 4 cups.