Heat up a hot griddle.
Add the tomatoes.
After 1 minute, add 1 jalapeño.
After 1 minute, add the onion.
Keep turning until the skins are black.
Lastly, add the garlic clove.
Immediately place all the ingredients from the griddle into a blender.
Also add the salt and cumin to the blender.
Blend until smooth.
(You can skip all the steps above if using store bought red salsa).
In a large skillet, heat up olive oil.
Add the salsa.
Finely dice the other jalapeño and add to the skillet.
(If you like it saucier, add 1 cup water and 1 teaspoon chicken bouillon to the skillet and stir).
Cook for 2 minutes.
Then add the chicharrones, or pork crackling.
Give everything a good stir.
Cook for 4-5 minutes, until the pork crackling is soft.
(It could take up to 10 minutes if you are using extra dry pork cracklings).
Top with chopped cilantro.
Serve with corn tortillas and extra salsa.