Grilled Chicharron Tacos | Tony and Maribel

Tony and Maribel

Name: Grilled Chicharron Tacos
Prep time: 90 min
Total time: 90 min
Yield: 8
Ingredients: Organic Red Onion Bag; Hydroponic Tomato; Waterfront Bistro Juice, Concentrate, Lime; Kitchen Basics Chicken Bone Broth; Jalapeno Pepper; Guerrero Tortillas, Corn; Organic Cilantro; SIGNATURE SELECTS Black Pepper, Ground; Pork Caldillo; Morton Lite Salt

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Grilled Chicharron Tacos

Serves 890 mins prep

Deliciously crispy grilled pork belly, also known as chicharron, served in warm corn tortillas and topped with a fresh and vibrant pico de gallo.

0 servings

What you need

red onion

tomato

Waterfront Bistro Juice, Concentrate, Lime

tbsp lime juice

cup chicken broth

jalapeno pepper

corn tortilla

bunch fresh cilantro

pinch black pepper

lb pork belly

tbsp table salt

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Instructions

1. Score the skin of the pork belly in a diamond pattern.

2. Season the pork belly generously with coarse salt.

3. Place the pork belly on a grill over indirect heat and cook until the skin is crispy and golden brown.

4. While the pork cooks, prepare the pico de gallo. Combine diced tomatoes, diced red onion, diced jalapeño, and chopped cilantro in a bowl.

5. Add chicken broth and lime juice to the vegetable mixture.

6. Season the salsa with salt and pepper, and stir to combine.

7. Once cooked, remove the pork belly from the grill.

8. Chop the crispy pork belly into small, bite-sized pieces.

9. Warm the corn tortillas on a hot comal or skillet.

10. To assemble, place a portion of the chopped chicharron on a warm tortilla.

11. Top with the pico de gallo and garnish with sliced red onion.