Chicharrón en Salsa Verde Norteño (Pork Belly in Green Sauce)
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Ingredients
- 600 g pork belly slices
- 400 g tinned tomatillos
- 1 fresh green chillies
- 1 onion
- 2 garlic cloves
- 15 g fresh coriander
- 8 large flour tortillas
Nutrition (per serving)
- Calories
- 1074 kcal
- Protein
- 34.1 g
- Carbohydrate
- 79 g
- of which sugars
- 8.8 g
- Fat
- 67.5 g
- of which saturates
- 22.9 g
- Fibre
- 6.7 g
- Salt
- 3.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the pork belly slices in a dry pan for 10-12 minutes, turning often, until crisp and cooked through with no pink remaining, then cut into pieces.
- 2
Blend the tinned tomatillos with the fresh green chillies, onion and garlic cloves until smooth.
- 3
Pour the sauce into a clean pan and simmer for 8 minutes until slightly thickened.
- 4
Stir the crispy pork through the sauce and warm for 2 minutes.
- 5
Scatter with fresh coriander and serve with warm flour tortillas.
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