Chicharron en Salsa is tender fried pork belly simmered in a bright, spiced green tomatillo sauce with fresh cilantro and pickled jalapeños. The contrast between crispy exterior and tangy sauce makes it a classic Mexican comfort meal.
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For the chicharron: Preheat a heavy-bottomed pot over medium heat and add the oil or lard. Cut the pork into even 2 1/2-inch squares to ensure even cooking. Once the oil is hot, slowly add the pork. (You can tell that the oil or lard is ready by adding a small slice of onion. If you see the onion sizzling, then the pot is ready for the meat.) Avoid dropping the meat in; you do not want the oil or lard to splash. If you see it boiling, just slowly stir; you do not want the meat to stick to the pot. Continue to cook until the meat turns a brown caramel color, about 1 hour 30 minutes. Once the fat is gone, add the salt to the pot. Let cook for about 5 minutes more, then take the pork out to a colander to release any extra oils.
For the salsa verde: In a small pot, add the tomatillos in 1 cup water. Cook over medium-high heat until they go from a bright green color to a light brownish green color, about 8 minutes. Transfer the tomatillos to a blender and add the cilantro, Mexican oregano, salt, cumin, garlic and pickled jalapeño. Blend together, adding a bit of the water the tomatillos were cooked in. (The sauce should be on the thinner side.) Set aside.
For the salsa roja de tomate: In a medium pot, bring to a boil the tomatoes with 2 cups water on medium-high heat. Cook until the tomatoes begin to slightly peel, then take them out and add to a blender with the oregano, salt, garlic and pickled jalapeño. (The sauce should the same consistency as the salsa verde.) Set aside.
To assemble the chicharron en salsa: In a large saute pan, add some oil and heat on medium-high heat. Saute the onions, green onions and garlic. Add the chicharrones and mix together. Add equal parts salsa verde and salsa roja de tomate. Reduce the heat and have it simmer for about 3 minutes. Remove from the heat, plate and enjoy.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce thickens too much.
large heavy-bottomed pot or Dutch oven for frying and braising · thermometer (optional, for oil temperature control) · blender or food processor for sauce
Pork butt or pork belly with a thick fat layer works best. The fat renders during frying and keeps the meat tender when braised in sauce.
Yes. Canola oil or other neutral oils work well for frying, though lard adds traditional flavor and texture.
Fry until the exterior is golden and crispy, about 15–20 minutes depending on thickness. The meat should be cooked through but still juicy inside.
Yes. Cool, refrigerate in an airtight container for up to 3 days, then reheat gently on the stovetop or in the oven to restore the sauce consistency.
Serve with warm tortillas, rice, or beans to soak up the tangy tomatillo sauce.
