Chicharrón en salsa verde (pork crackling in tomatillo sauce)
Origin
National Mexican tradition — a practical and delicious use of chicharrón; particularly associated with Mexico City and central Mexico
Description
Chicharrón en salsa verde is one of Mexico's most beloved everyday preparations — fried pork skin (chicharrón) simmered briefly in salsa verde until softened and the sauce thickens from the chicharrón's gelatin. The chicharrón must be the thick-cut, Mexican style (puffy, air-fried) not the thin, chip-style. The salsa verde is made fresh and the chicharrón simmers in it just long enough to soften and absorb flavour — 5–8 minutes; longer and the chicharrón dissolves into the sauce.
The Thread
Flavour Context
Tangy tomatillo, slightly spicy, rich gelatinous pork — the salsa verde is transformed by the chicharrón gelatin into something deeper and more complex