18 Spicy Mexican Chicharron Delicious Recipes

Spice up your kitchen adventures with our roundup of 18 Spicy Mexican Chicharron Delicious Recipes! Whether you’re craving a quick weeknight dinner or planning a festive feast, these flavorful dishes promise to deliver the perfect blend of heat and heart. From crispy snacks to hearty mains, get ready to explore the vibrant tastes of Mexico. Dive in and discover your next favorite chicharron creation!

Spicy Mexican Chicharron Tacos

Spice up your taco night with these Spicy Mexican Chicharron Tacos, featuring crispy pork skin tossed in a fiery sauce and nestled in warm corn tortillas.

Ingredients

• 1 lb chicharrones (pork rinds), broken into bite-sized pieces
• 2 tbsp vegetable oil
• 1/2 cup red salsa
• 1 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chicharrones and cook for 2 minutes, stirring occasionally, until they start to crisp up.
2. Stir in the red salsa, chipotle peppers, ground cumin, and salt. Cook for another 3 minutes, until the chicharrones are well coated and the sauce has thickened slightly.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Divide the chicharron mixture among the tortillas. Top with diced white onion and chopped cilantro. Serve with lime wedges on the side.

The magic of these tacos lies in the contrast between the crunchy chicharrones and the soft, warm tortillas, all brought together by the smoky heat of the chipotle salsa.

Tip: For an extra kick, drizzle with your favorite hot sauce before serving.

Crispy Mexican Chicharron Quesadillas

Get ready to take your quesadilla game to the next level with these Crispy Mexican Chicharron Quesadillas, a perfect blend of crunch and cheesy goodness.

Ingredients

• 1 cup of chicharrones (pork rinds), lightly crushed
• 2 cups of shredded Oaxaca cheese
• 4 large flour tortillas
• 1 tablespoon of vegetable oil
• 1/2 teaspoon of salt
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of garlic powder
• 1/4 cup of chopped cilantro
• 1/2 cup of salsa verde, for serving

Instructions

1. In a medium bowl, mix the lightly crushed chicharrones with the shredded Oaxaca cheese, salt, chili powder, and garlic powder until well combined.
2. Heat a large skillet over medium heat and brush with half of the vegetable oil. Place one tortilla in the skillet and spread half of the chicharron and cheese mixture evenly over the tortilla. Top with another tortilla.
3. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and mixture, using the rest of the oil.
4. Once cooked, remove the quesadillas from the skillet, cut into wedges, and sprinkle with chopped cilantro. Serve hot with salsa verde on the side.

The magic of these quesadillas lies in the unexpected crunch of chicharrones, offering a delightful contrast to the gooey melted cheese.

Tip: For an extra kick, add a few slices of pickled jalapeños to the filling before cooking.

Mexican Chicharron with Green Salsa

Bring a taste of Mexico to your kitchen with this crispy Chicharron paired with a vibrant green salsa that’s bursting with freshness.

Ingredients

• 1 pound pork skin, cut into 1-inch squares
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable oil, for frying
• 2 cups tomatillos, husked and rinsed
• 1/2 cup chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and chopped
• 2 cloves garlic
• 1 tablespoon lime juice
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 200°F. Season the pork skin with 1 teaspoon salt and 1/2 teaspoon black pepper, then spread on a baking sheet. Bake for 2 hours until completely dried out.
2. Heat 1 cup vegetable oil in a deep fryer or large pot to 375°F. Fry the dried pork skin in batches for about 2 minutes each, until puffed and golden. Drain on paper towels.
3. For the green salsa, combine 2 cups tomatillos, 1/2 cup chopped white onion, 1/4 cup chopped fresh cilantro, 1 jalapeño, 2 cloves garlic, 1 tablespoon lime juice, and 1/2 teaspoon salt in a blender. Blend until smooth.
4. Serve the crispy chicharron immediately with the green salsa on the side for dipping.

The magic of this dish lies in the contrast between the crunchy, airy chicharron and the tangy, herbaceous salsa—a match made in flavor heaven.

Tip: For an extra crispy texture, let the fried chicharron rest on a wire rack instead of paper towels to prevent steaming.

Chicharron en Salsa Roja

Craving something crispy, spicy, and utterly satisfying? This Chicharron en Salsa Roja recipe is a game-changer, offering a perfect blend of textures and flavors that’ll have everyone asking for seconds.

Ingredients

• 1 pound pork belly, cut into 1-inch cubes
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 cups tomato sauce
• 2 jalapeños, seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions

1. In a large pot, combine the pork belly, water, and 1 teaspoon salt. Bring to a boil, then reduce heat to medium and simmer for 30 minutes until the pork is tender and the water has evaporated.
2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the pork belly cubes and fry until golden and crispy, about 10 minutes. Remove and set aside.
3. In the same skillet, add the minced garlic and diced onion. Sauté for 2 minutes until fragrant.
4. Stir in the tomato sauce, diced jalapeños, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
5. Return the crispy pork belly to the skillet, stirring to coat evenly with the sauce. Simmer for another 5 minutes.
6. Garnish with 1/4 cup chopped cilantro before serving.

The magic of this dish lies in the contrast between the crispy pork and the rich, spicy salsa roja, creating a mouthwatering experience that’s hard to resist.

Tip: For an extra kick, leave the seeds in the jalapeños or add a pinch of red pepper flakes to the sauce.

Mexican Chicharron Guacamole

Spice up your snack game with this crunchy, creamy Mexican Chicharron Guacamole that’s perfect for dipping or topping your favorite dishes.

Ingredients

• 3 ripe avocados, halved and pitted
• 1/4 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1 cup crushed chicharrones (pork rinds)
• 1 small jalapeño, seeded and finely chopped (optional)

Instructions

1. Scoop the avocado flesh into a medium bowl and mash with a fork until slightly chunky.
2. Add the white onion, cilantro, lime juice, salt, ground cumin, and chili powder to the bowl. Stir to combine.
3. Gently fold in the crushed chicharrones and jalapeño (if using) until just mixed.
4. Serve immediately with tortilla chips or as a topping for tacos and salads.

The crispy chicharrones add an unexpected crunch to the creamy guacamole, making every bite a delightful contrast of textures.

Tip: For the best texture, add the chicharrones right before serving to keep them crunchy.

Chicharron Poblano

Dive into the crispy, savory world of Chicharron Poblano, a dish that brings the vibrant flavors of Puebla right to your kitchen with a satisfying crunch.

Ingredients

• 1 pound pork belly, skin on
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 cups water
• 1/4 cup vegetable oil

Instructions

1. Preheat your oven to 300°F. Place the pork belly in a baking dish, skin side up. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, cumin, and smoked paprika. Rub this mixture all over the pork belly, ensuring it gets into the scored skin.
3. Pour water into the baking dish around the pork belly, being careful not to wash off the seasoning. Cover the dish tightly with aluminum foil and bake for 2 hours.
4. Remove the foil and increase the oven temperature to 400°F. Bake for another 30 minutes, or until the skin is golden and crispy.
5. Heat vegetable oil in a large skillet over medium-high heat. Carefully transfer the pork belly to the skillet, skin side down, and fry for 2-3 minutes until the skin is deeply golden and crackling.
6. Transfer to a cutting board, let rest for 5 minutes, then slice into bite-sized pieces.

The magic of Chicharron Poblano lies in its dual texture—tender meat beneath a layer of crackling skin, all infused with smoky, aromatic spices.

Tip: For extra crispy skin, pat the scored skin dry with paper towels before applying the seasoning.

Mexican Chicharron Tostadas

Craving a crispy, flavorful snack? These Mexican Chicharron Tostadas are a perfect blend of crunch and spice, ready in no time!

Ingredients

• 8 tostada shells
• 1 cup of chicharrones (pork rinds), lightly crushed
• 1/2 cup of refried beans, warmed
• 1/2 cup of shredded lettuce
• 1/2 cup of diced tomatoes
• 1/4 cup of crumbled queso fresco
• 1/4 cup of thinly sliced radishes
• 2 tbsp of sour cream
• 1 tbsp of hot sauce
• 1 tbsp of lime juice
• 1/2 tsp of salt
• 1/2 tsp of chili powder

Instructions

1. Preheat your oven to 350°F. Arrange the tostada shells on a baking sheet and warm them in the oven for 5 minutes to crisp up.
2. Spread 1 tbsp of warmed refried beans evenly over each tostada shell.
3. Top each with a handful of lightly crushed chicharrones, followed by shredded lettuce, diced tomatoes, and crumbled queso fresco.
4. Garnish with sliced radishes, then drizzle with sour cream and hot sauce.
5. Sprinkle each tostada with lime juice, salt, and chili powder for an extra kick.

The magic of these tostadas lies in the contrasting textures—crispy chicharrones against creamy beans and fresh veggies, all brought together with a zesty lime finish.

Tip: For an even quicker version, use store-bought tostada shells and pre-cooked chicharrones.

Chicharron con Huevos

Wake up to a crispy, savory breakfast with this Chicharron con Huevos recipe, a hearty dish that combines crunchy pork rinds with softly scrambled eggs for a texture-packed meal.

Ingredients

• 2 cups chicharrones (pork rinds), lightly crushed
• 4 large eggs
• 2 tablespoons vegetable oil
• 1/4 cup diced white onion
• 1 jalapeño, seeded and finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and jalapeño, sautéing for 2-3 minutes until softened.
2. Add the chicharrones to the skillet, stirring to coat them in the oil and onion mixture. Cook for 1-2 minutes until they start to crisp up further.
3. In a bowl, whisk the eggs with the salt and black pepper. Pour the eggs over the chicharrones in the skillet.
4. Gently scramble the eggs with the chicharrones, stirring occasionally, until the eggs are softly set, about 3-4 minutes.
5. Remove from heat and sprinkle with chopped cilantro before serving.

The magic of this dish lies in the contrast between the crispy chicharrones and the creamy eggs, creating a breakfast that’s both satisfying and full of flavor.

Tip: For an extra kick, serve with a side of salsa or hot sauce to drizzle over the top.

Mexican Chicharron Soup

Warm up with a bowl of this hearty Mexican Chicharron Soup, a comforting blend of crispy pork skin and rich broth that’s bursting with flavor.

Ingredients

• 1 cup chicharrones (pork rinds), broken into pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
4. Reduce heat to a simmer and add the corn, salt, and black pepper. Let it cook for 10 minutes.
5. Add the chicharrones to the pot, stirring gently to combine. Simmer for an additional 5 minutes until the chicharrones are slightly softened but still retain some crunch.
6. Remove from heat and stir in the chopped cilantro.
7. Serve hot with lime wedges on the side for squeezing over the soup.

The magic of this soup lies in the contrast between the crispy chicharrones and the savory broth, creating a texture play that’s utterly satisfying.

Tip: For an extra kick, add a diced jalapeño with the onions at the beginning.

Chicharron en Chile Verde

Dive into the rich flavors of this Chicharron en Chile Verde, a dish that brings the perfect balance of crispy pork and tangy green sauce to your table.

Ingredients

• 1 pound pork belly, cut into 1-inch cubes
• 2 cups tomatillos, husked and rinsed
• 1/2 cup white onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, stemmed and seeded
• 1/2 cup cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup chicken broth

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork belly cubes and cook until golden brown and crispy, about 10 minutes. Remove and set aside.
2. In the same skillet, add the tomatillos, onion, garlic, and jalapeño. Cook until the tomatillos are soft and slightly charred, about 5 minutes.
3. Transfer the tomatillo mixture to a blender. Add the cilantro, cumin, salt, and black pepper. Blend until smooth.
4. Return the sauce to the skillet over medium heat. Add the chicken broth and bring to a simmer. Stir in the crispy pork belly and simmer for 10 minutes, allowing the flavors to meld.

The magic of this dish lies in the contrast between the crispy pork and the vibrant, tangy green sauce, making it a standout for any meal.

Tip: For an extra layer of flavor, toast the cumin in a dry skillet before adding it to the blender.

Mexican Chicharron Burritos

Spice up your meal routine with these crispy, flavorful Mexican Chicharron Burritos, a perfect blend of texture and taste that’s sure to impress.

Ingredients

• 1 cup chicharrones (pork rinds), lightly crushed
• 4 large flour tortillas
• 1 cup refried beans
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup salsa verde

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
2. Stir in the refried beans, ground cumin, and salt. Cook for another 2 minutes, stirring occasionally, until the mixture is heated through.
3. Warm the flour tortillas in a dry skillet or microwave for about 30 seconds to make them pliable.
4. Spread 1/4 of the bean mixture onto each tortilla, then top with chicharrones, shredded cheese, chopped cilantro, and a drizzle of salsa verde.
5. Fold the sides of the tortillas in, then roll them up tightly to form burritos.
6. Heat a clean skillet over medium heat and cook each burrito for 2-3 minutes on each side, until the tortilla is golden and the cheese is melted.

The crunch of the chicharrones against the creamy beans and melted cheese creates a mouthwatering contrast that’s hard to resist.

Tip: For an extra kick, add a few slices of pickled jalapeños inside the burrito before rolling it up.

Chicharron con Nopales

Get ready to dive into the crispy, tangy world of Chicharron con Nopales, a dish that brings together the best of texture and flavor in every bite.

Ingredients

• 1 pound pork skin, cut into 1-inch squares
• 2 cups nopales (cactus paddles), cleaned and diced
• 1 medium white onion, thinly sliced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork skin squares and fry until golden and crispy, about 5 minutes per side. Remove and set aside on paper towels to drain.
2. In the same skillet, add the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes.
3. Add the nopales to the skillet along with the salt, cumin, and black pepper. Cook, stirring occasionally, until the nopales are tender and have released their liquid, about 10 minutes.
4. Return the chicharrones to the skillet, tossing gently to combine with the nopales and onions. Cook for an additional 2 minutes to warm through.
5. Remove from heat and stir in the fresh cilantro and lime juice. Serve immediately.

The magic of this dish lies in the contrast between the crispy chicharrones and the tender, slightly tangy nopales, creating a symphony of textures and flavors that’s irresistibly delicious.

Tip: For an extra burst of freshness, top with diced avocado or a sprinkle of queso fresco before serving.

Mexican Chicharron Nachos

These Mexican Chicharron Nachos are a crunchy, savory dream, perfect for game day or a cozy night in. They’re loaded with crispy pork rinds, melted cheese, and all the fixings for a truly indulgent treat.

Ingredients

• 1 bag (5 oz) pork rinds (chicharrones)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 350°F. Spread the pork rinds evenly on a baking sheet.
2. In a small bowl, mix the Monterey Jack and cheddar cheeses together. Sprinkle the cheese mixture evenly over the pork rinds.
3. Bake for 5-7 minutes, or until the cheese is fully melted and bubbly.
4. While the nachos bake, combine the sour cream, lime juice, salt, and ground cumin in a small bowl to make the lime crema.
5. Remove the nachos from the oven and immediately top with diced tomatoes, red onion, cilantro, and jalapeño slices.
6. Drizzle the lime crema over the top and serve right away.

The magic of these nachos lies in the contrast between the crispy chicharrones and the creamy, tangy lime crema—a combo that’s irresistibly good.

Tip: For an extra kick, add a dash of hot sauce to the lime crema before drizzling.

Chicharron con Frijoles

Dive into the heart of comfort food with this Chicharron con Frijoles recipe, a dish that combines crispy pork belly with creamy beans for a texture and flavor explosion.

Ingredients

• 1 lb pork belly, cut into 1-inch cubes
• 2 cups cooked pinto beans
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup water

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork belly cubes and cook until golden and crispy, about 10 minutes. Remove and set aside.
2. In the same skillet, add the diced onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Stir in the cooked pinto beans, salt, ground cumin, and black pepper. Add 1 cup of water and bring to a simmer. Cook for 5 minutes, mashing some of the beans slightly to thicken the mixture.
4. Return the crispy pork belly to the skillet, mixing gently to combine with the beans. Cook for another 2 minutes to warm through.
5. Garnish with chopped cilantro before serving.

The magic of this dish lies in the contrast between the crunchy chicharron and the velvety beans, creating a satisfying bite every time.

Tip: For an extra layer of flavor, top with a sprinkle of crumbled queso fresco or a drizzle of hot sauce.

Mexican Chicharron Pizza

Spice up your pizza night with this Mexican Chicharron Pizza, a crispy, flavorful twist on the classic that’s sure to impress.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup red enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked chicharrones (pork rinds), lightly crushed
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F. Lightly grease a baking sheet with olive oil and stretch the pizza dough to fit.
2. Spread the enchilada sauce evenly over the dough, leaving a small border for the crust.
3. Sprinkle the shredded Monterey Jack cheese over the sauce, followed by the crushed chicharrones and diced red onion.
4. In a small bowl, mix the chili powder, cumin, and garlic powder. Sprinkle this seasoning mix evenly over the pizza.
5. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let cool for a couple of minutes before garnishing with fresh cilantro.

The crunch of the chicharrones against the gooey cheese and spicy enchilada sauce creates a mouthwatering contrast that’s hard to resist.

Tip: For an extra kick, drizzle with hot sauce or serve with a side of sour cream.

Chicharron con Rajas

Get ready to spice up your dinner routine with this irresistible Chicharron con Rajas, a dish that combines crispy pork with creamy poblano strips for a flavor explosion.

Ingredients

• 1 pound pork belly, cut into 1-inch cubes
• 2 large poblano peppers, sliced into thin strips
• 1 medium white onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add pork belly cubes and cook until crispy and golden brown, about 10 minutes. Remove from skillet and set aside.
2. In the same skillet, add poblano strips, onion, and minced garlic. Cook until vegetables are soft, about 5 minutes.
3. Return the crispy pork to the skillet. Stir in heavy cream, salt, and black pepper. Cook for another 2 minutes, until everything is well combined and heated through.

The magic of this dish lies in the contrast between the crispy pork and the velvety poblano strips, creating a texture and flavor combo that’s hard to beat.

Tip: For an extra kick, add a diced jalapeño with the poblanos.

Mexican Chicharron Salad

Craving something crunchy and refreshing? This Mexican Chicharron Salad combines crispy pork rinds with fresh veggies for a dish that’s bursting with texture and flavor.

Ingredients

• 2 cups chicharrones (pork rinds), broken into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp chili powder

Instructions

1. In a large bowl, combine the cherry tomatoes, red onion, avocado, and cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and chili powder. Gently toss to coat.
3. Add the chicharrones to the bowl just before serving to maintain their crunch. Toss lightly to combine.

The magic of this salad lies in the contrast between the creamy avocado and the crispy chicharrones, making every bite a delightful surprise.

Tip: For an extra kick, add a pinch of cayenne pepper to the dressing.

Chicharron con Limon

Crunchy, tangy, and utterly addictive, Chicharron con Limon is a simple yet flavorful snack that brings a burst of Latin American zest to your table.

Ingredients

• 1 pound pork belly, cut into 1-inch cubes
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon vegetable oil

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork belly cubes and cook, stirring occasionally, until they are golden brown and crispy, about 10 minutes.
2. Remove the pork belly from the skillet and drain on paper towels. Sprinkle with 1 teaspoon salt while still hot.
3. In a small bowl, whisk together the lime juice, chili powder, and ground cumin.
4. Drizzle the lime juice mixture over the crispy pork belly and toss gently to coat.
5. Sprinkle with chopped fresh cilantro before serving.

The magic of this dish lies in the contrast between the crispy pork and the bright, citrusy lime, creating a snack that’s impossible to put down.

Tip: For an extra kick, add a pinch of cayenne pepper to the lime juice mixture.

Conclusion

We hope these 18 spicy Mexican chicharron recipes inspire your next kitchen adventure! Each dish offers a unique way to enjoy this crispy delight, perfect for sharing with family and friends. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy cooking!