Heat lard to 325°F in a large pot. In a separate pot, boil sliced pork belly to soften it.
2
Place bite-sized pork belly pieces with skin into the hot lard and fry, stirring occasionally, until the skin looks slightly translucent and the meat is tender.
3
Remove the chicharrones from the oil and let cool for about 10 minutes.
4
Reheat the oil to 375°F and flash fry the cooled chicharrones until golden brown with the skin resembling moon craters, about 1-2 minutes.
5
Heat a grill and place the red onion, Roma tomatoes, jalapeños, habaneros, garlic, and lime on the grill to char slightly. Flip occasionally until tomatoes become soft and the skin begins to peel back.
6
Add the grilled tomatoes, garlic, jalapeños, habaneros, lime juice, chiltepin chiles, onion, and sea salt to a blender. Blend until combined but still slightly chunky with some texture.
7
Place cubed chicharrones at the bottom of a serving bowl and pour the salsa over them. Garnish the top with thinly sliced red onion.
8
Gently toss to combine. Optional: top with a few whole or decorative chicharrones before serving. Enjoy with chips or as an appetizer.
PrimedTableBETA
