Pork Belly Chicharrones with Guacamole
4 Servings In this recipe, I'll show you how to make the best pork crackling snack, using pork belly that's fried until perfectly golden and crispy. No fancy seasonings are needed—just the natural flavor of the pork! Read more I'll also show you how to whip up a fresh, homemade guacamole that's tangy, creamy, and the perfect dip for these crispy bites. Whether you're using an air fryer or deep frying, I'll guide you through the steps to make these crispy snacks at home. Plus, I'll teach you how to make a simple yet amazing guacamole with just avocado, tomatoes, coriander, and a squeeze of lime. Try my Pork Belly Chicharrones with Guacamole. Read less x saved Faceless Chef Resident Chef February 21, 2025 30 min.2 h.2/5 30 min. 2 h. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Pot (8 QT or more)1x Wooden Spoon1x Paper Towel1x Deep Fryer (or deep fryer)1x Cooling Rack or Paper Towels1x Medium Mixing Bowl (3 – 4 QT)1x Fork 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Pot (8 QT or more) 1x Wooden Spoon 1x Paper Towel 1x Deep Fryer (or deep fryer) 1x Cooling Rack or Paper Towels 1x Medium Mixing Bowl (3 – 4 QT) 1x Fork Directions: 1. Prepare the Pork Belly: Let’s start with the preparation of the Pork Belly Chicharrones with Guacamole. Debone: Carefully remove any bones from the pork belly using a sharp knife. Tenderize: In a large pot, bring enough water to cover the pork belly to a simmer. Add the deboned pork belly, red onion chunks, peppercorns, and bay leaves. Simmer gently for 20-30 minutes, or until the pork is tender. Chill: Remove the pork belly from the pot and drain well. Pat it dry thoroughly with paper towels. Refrigerate for at least 1-2 hours, or until completely chilled. Chilling helps the skin crisp up during frying. Debone: Carefully remove any bones from the pork belly using a sharp knife. Tenderize: In a large pot, bring enough water to cover the pork belly to a simmer. Add the deboned pork belly, red onion chunks, peppercorns, and bay leaves. Simmer gently for 20-30 minutes, or until the pork is tender. Chill: Remove the pork belly from the pot and drain well. Pat it dry thoroughly with paper towels. Refrigerate for at least 1-2 hours, or until completely chilled. Chilling helps the skin crisp up during frying. 2. Deep Fry or Air Fry the Pork Belly: A. Deep Fry: Heat Oil: Heat a deep pan or pot with enough oil for deep-frying to 180°C/350°F. Use a thermometer to ensure the correct temperature. Fry: Carefully lower the chilled pork belly into the hot oil. Fry for 7-10 minutes, or until the skin is golden brown and crispy. Be extremely careful of hot oil splatters. Use a splatter guard if you have one. Rest: Remove the pork belly from the oil and place it on a cooling rack or paper towels to drain excess oil. Heat Oil: Heat a deep pan or pot with enough oil for deep-frying to 180°C/350°F. Use a thermometer to ensure the correct temperature. Fry: Carefully lower the chilled pork belly into the hot oil. Fry for 7-10 minutes, or until the skin is golden brown and crispy. Be extremely careful of hot oil splatters. Use a splatter guard if you have one. Rest: Remove the pork belly from the oil and place it on a cooling rack or paper towels to drain excess oil. B. Air Fry: Preheat your air fryer to 200°C/400°F. Place the chilled, parboiled pork belly in the air fryer basket and cook for 20-25 minutes, or until the skin is crispy and golden brown. You may need to flip it halfway through. Preheat your air fryer to 200°C/400°F. Place the chilled, parboiled pork belly in the air fryer basket and cook for 20-25 minutes, or until the skin is crispy and golden brown. You may need to flip it halfway through. 3. Make the Guacamole: Combine: In a medium bowl, mash the avocados with a fork to your desired consistency. Add the diced tomatoes, chopped cilantro (coriander), lime juice, salt, and pepper. Mix and Adjust: Mix well to combine. Taste and adjust the seasonings (salt, pepper, lime juice) to your preference. Combine: In a medium bowl, mash the avocados with a fork to your desired consistency. Add the diced tomatoes, chopped cilantro (coriander), lime juice, salt, and pepper. Mix and Adjust: Mix well to combine. Taste and adjust the seasonings (salt, pepper, lime juice) to your preference. 4. Serve Pork Belly Chicharrones with Guacamole: Cut or break the crispy pork belly chicharrón into pieces. Serve immediately with the fresh guacamole. Cut or break the crispy pork belly chicharrón into pieces. Serve immediately with the fresh guacamole. About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. Recipe Evaluation: Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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