Chicharrones en Salsa Verde

Step 1

Place pork belly in a large pot and cover with cold water.

Step 2

Bring to a boil over high heat, then reduce to medium.

Step 3

Simmer for 30 minutes until pork is cooked through and tender.

Step 4

Drain pork and pat dry with paper towels.

Step 5

Heat a 12-inch skillet over medium-high heat until very hot.

Step 6

Working in batches, fry pork pieces until golden and crispy on all sides.

Step 7

Transfer crispy pork to a plate lined with paper towels.

Step 8

Place tomatillos, jalapeños, onion, and garlic on a baking sheet.

Step 9

Broil for 8 minutes until charred and soft, stirring halfway.

Step 10

Transfer charred vegetables to a blender with cilantro and 0.5 cup water.

Step 11

Blend until smooth.

Step 12

Pour sauce through a fine-mesh strainer into a bowl, pressing solids.

Step 13

Return skillet to medium heat and add strained sauce.

Step 14

Add crispy pork pieces and stir to coat evenly.

Step 15

Simmer for 5 minutes until sauce thickens slightly.

Step 16

Stir in lime juice and taste for seasoning.

Step 17

Serve warm with warm tortillas and lime wedges.