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Ingredients
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Deviled Eggs
Chimichurri Sauce
Chicharrónes
Method
Deviled Eggs
- 1
- 2
Prepare the Filling
Once the eggs are cool, peel them and slice in half. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth.
- 3
Fill the Egg Whites
Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with additional paprika for garnish.
Chimichurri Sauce
- 4
Make the Chimichurri
In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until the mixture is finely chopped but still has some texture.
Chicharrónes
- 5
Prepare the Pork Belly
Cut the pork belly into small pieces and season with salt. Let it sit for about 30 minutes to absorb the salt.
- 6
Fry the Chicharrónes
In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the pork belly pieces in batches, frying until they are golden and crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels.
