Chicharrones with Guacamole
This irresistible recipe for Chicharrones with Guacamole delivers the perfect contrast between ultra-crispy pork belly and creamy, vibrant guacamole. The pork is gently simmered with aromatics, then deep-fried to golden perfection. Paired with a punchy guac made with ripe avocados, tomatoes, and jalapeño, it’s a classic pairing of richness and freshness. Serve as an appetizer, party snack, or indulgent main.
Ingredients
For the Chicharrones:
For the Guacamole:
Instructions
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Prepare the Pork Belly
Cut pork belly into thick, meaty strips about 1–1½ inches wide and 3–4 inches long. This size helps ensure a crispy exterior and juicy interior.
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Boil with Aromatics
In a large pot, combine the pork belly, onion, garlic, bay leaves, peppercorns, and salt. Add enough water to fully submerge the pork. Bring to a boil and simmer for 30 minutes, until the pork is tender.
Tip: Skim off any foam that rises to the surface for a cleaner broth.
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Drain and Dry Thoroughly
Remove the pork from the pot and drain well. Pat the pieces completely dry with paper towels.
⚠️ Warning: Moisture will cause dangerous splattering in hot oil, so ensure the pork is bone dry before frying.
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Fry Until Crispy
Heat oil in a deep fryer or heavy pan over medium-high heat. Once hot, gently lower the pork pieces in one at a time. Fry until golden brown and crispy. Remove and let rest on a wire rack or paper towel-lined plate.
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Make the Guacamole
In a mixing bowl, mash the avocados until mostly smooth. Add lemon juice, salt, and pepper. Stir in chopped tomatoes, red onion, cilantro, and jalapeño. Mix well and transfer to a serving bowl.
Tip: Keep the guacamole chilled and press plastic wrap directly on the surface to prevent browning if made ahead.
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Serve and Enjoy
Serve the crispy chicharrones with a bowl of fresh guacamole on the side. Dip generously and enjoy immediately for best texture.
