Chicharrones

• 2 pounds pork belly fat, cut into 1 by 1 by 2-inch pieces
• 1 tablespoon kosher salt
• 1 1/2 cups TomatilloBlackened Serrano Chile Salsa (page 135)
• 10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
• Garnish: Pickled jalapeno rings, chopped fresh cilantro leaves

1. In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes.
2. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
3. Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
4. To serve, lay the tortillas side by side, open face and overlapping on a platter.
5. Divide the filling equally between the tortillas and top with garnish and salsa.
6. Grab, fold, and eat right away.
7. Or build your own taco: lay a tortilla, open face, in one hand.
8. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

pork belly fat, kosher salt, serrano chile salsa, corn tortillas, jalapeno rings

Taken from www.epicurious.com/recipes/food/views/chicharrones-393954 (may not work)