Difficulty Medium
Cook Time 2 hours 30 min
Heat Spicy 🔥
Crispy, smoky pork belly chicharrones with a spicy kick, served alongside fresh, zesty guacamole. This indulgent dish combines the crunch of twice-cooked pork with cool, creamy avocado for the perfect flavor contrast.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs pork belly 1/4 cup buffalo sauce 3 tablespoons BBQ rub 2 cups lard (for frying) 2 tablespoons chili lime seasoning or carne asada seasoning 3 ripe avocados 1 medium tomato, diced 1/4 cup red onion, finely diced 1/4 cup fresh cilantro, chopped 1 teaspoon garlic salt 1/2 teaspoon black pepper 2 tablespoons lime juice 1 tablespoon lemon juice Directions 1 Coat pork belly generously with buffalo sauce and BBQ rub. Slice into 4-inch sections, then cut slits halfway through the belly every inch (like an accordion). Smoke at 225°F for 2 hours until tender. 2 While pork is smoking, make the guacamole: mash avocados in a bowl, then mix in diced tomato, red onion, cilantro, garlic salt, black pepper, lime juice, and lemon juice. Adjust seasoning to taste and refrigerate until ready to serve. 3 After smoking, heat lard in a large, deep skillet or Dutch oven to 375°F. Carefully add pork belly sections and fry for 8-10 minutes, turning occasionally, until deeply golden and crispy on all sides. 4 Remove chicharrones from lard and drain briefly on paper towels. While still hot, sprinkle generously with chili lime or carne asada seasoning. Serve immediately with the fresh guacamole for dipping.
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