This viral combo takes pork belly chicharrones to a whole new level—crispy, juicy, and packed with flavor. Paired with a smoky guacamole, these chicharrones make the perfect taco filling, with every bite delivering a satisfying crunch and creamy contrast. Perfect for gatherings, taco nights, or just indulging in a savory treat!
Ingredients
For the Chicharrones:
3-4 lb pork belly
½ onion
2 garlic cloves
2 bay leaves
2 cloves
1 tsp peppercorns
2 tbsp kosher salt
For the Guacamole:
2 jalapeños
1 lime
2 avocados
¼ tsp salt
Lard (preferably pork lard) for frying
Preparation
Cut the pork belly into 1-inch thick strips, just the right size for a tortilla. Add the pork belly, onion, garlic, bay leaves, cloves, peppercorns, and salt to a pot. Cover with water, cook on high for 20 minutes, and skim off the foam as it cooks.
Drain the pork belly and lay it on paper towels, pressing the top with additional paper towels to remove excess water. Allow it to air dry for about 30 minutes. Make sure it’s fully dry to avoid oil splashes when frying.
For frying, use lard, as it resists burning better than oil. Fry the pork belly on high heat for 15 minutes. Remove from the oil, let the lard reheat until it starts smoking, then add the pork back in and fry until golden brown and crispy, about 10 more minutes. This method will create crispy bubbles on the skin for the perfect texture.
If using oil, fry at 300°F for 20 minutes, then remove and raise the oil temperature to 375°F. Fry again for another 5 minutes or until crispy.
For the guacamole, char the jalapeños over an open flame or with a torch, or air fry at 400°F for 10 minutes to get that deep, smoky flavor. Squeeze the lime and grind it with the jalapeño in a molcajete or mortar. Add the avocados, mash until smooth, and season with salt.
Enjoy these chicharrones in a warm corn tortilla taco!
NoWayJoseCuisine
Pork Belly Chicharron with Guacamole
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