TACOS - CHICHARRON

There’s a lot of moving parts here, but tacos are delicious and we’re in a lockdown in the middle of London so good tacos are hard to come by right now. So there are a handful of simultaneous recipes for this.

Meat, Tortilla, Salsa, Pickles.

MEAT

First off, let’s talk about meat. We get a meat box delivered from a meat subscription box in London, Field & Flower (20% off link), and every other week, I get at least 1 kilo of pork belly. It is my favorite meat by far. Great for Korean grilling, Chinese braises, Mexican chicharron tacos. Everything. It’s so fatty and unctious. But you can use whatever meat or vegan filler you want. I just love me a very crispetty crunchetty pork belly. I use this pork belly recipe for everything, from tacos to Vietnamese noodle bowls to spring rolls.

CRISPY PORK BELLY/ CHICHARRON INSTRUCTIONS - 2 DAYS

• 1 kilo (2 pounds) of pork belly

• Score the meat/ make shallow slices into the skin

• Liberally salt the underside and the the skin side. Salt all the sides. Salt is flavor

• Let it rest, skin side up, uncovered in the fridge overnight

• The next day, you might see a pool of liquid on top of the skin. Great! Dab dry

• Let meat come to room temp

• Preheat oven to 200*C or 400*F

• Cook for 1 hour/ Internal temp of 165*F

• When you take it out, it will be crackly and bubbly. Let it rest

• Save the fat (I save it for the tortilla dough)

• Let is rest, cool before you cut into it. Otherwise, it will be a juicy mess

  The picture below is from my insta stories. I put a lot of recipes on there. ig : sosandrapark