Just discovered this at Vallarta over the weekend:
What do y’all do with this? I ended up treating it like thai crispy pork belly. So I sliced a bunch of it to eat for fun, and cubed up a bunch to eat with tortillas. Don’t know what else to use this for, besides asian noodle dishes?
I’ve looked through a gazillion pix and can’t find what I’m looking for. But my fave Latino market makes chicharrones in salsa verde with this type of chicharron. There are lots of recipes online. It’s a wonderful dish. But sometimes I’ll just buy a piece and munch on it.
The local Latino market in the Westside is Northgate. Before, it was Top Valu. Haven’t tried Northgate’s version of what I described, but when it was Too Valu, they pulled the chicharron from the steam tray (looked like the ones in your photo), chopped it up and pretty much made the tacos as I described. They were crispy with that meaty part as a nice counter in flavor and texture. Only problem is often they fry the hell out of it to the point where the attached meat is dry.
Here’s a video (in Spanish but you get the point(s)) using the non-meaty type but I’m guessing what I buy is done this way. You now roused my appetite so I’ll have to hit the market and take some pix as well as purchase
eating it straight up was too hardcore for me. i broke some up into the surprisingly decent mexican rice @ vallarta, and also used them in my chicken tacos.
on a related note, the whole chickens @ vallarta are freaking delicious and only $8. Why the hell am I buying $9 whole chickens from Gelsons, salting them 3 days in advance, and then spending an hour cooking it?