Chicharrones Con Huevos Pork Cracklins With Eggs Recipes

CHICHARRONES (PORK CRACKLIN'S)

Steps:

• Rub the pork belly with the salt and let sit for 1 hour.
• Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
• In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
• Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

CHICHARRON CON HUEVO (EGGS WITH PORK RIND)

Steps:

• Sautee onion in hot cooking oil until it is light brown.
• Add the crumbled chorizo and stir fry till chorizo is cooked.
• Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
• simmering until the pork rind is soft.
• Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.

CHICHARRONES CON HUEVOS (PORK CRACKLINS WITH EGGS)

Steps:

• In a medium (dry) skillet on medium heat add the pork cracklins (chicharrones). Lightly fry them just so that they get warmed (about 2 minutes). Set aside.
• In a medium sized bowl beat the eggs.
• Add the butter or margarine to the skillet and melt.
• Add the beaten eggs.
• When the eggs are slightly done add the warm pork cracklins and gently fold into the eggs.
• Once the eggs are about done add the salsa. He said his mom uses a mild homemade salsa that she canned over the summer but a good store bought salsa would work well too. The more watery it is the better (in this particular recipe). You want the cracklins to absorb the salsa and become moist.
• If needed you can add a tiny bit of water just in case your salsa wasn't "watery" enough.
• When done. Scoop the huevos con chicharrones into the tortillas and garnish with shredded cheese and additional salsa and cilantro if desired.