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Crispy Pork Belly Chicharrón with Guacamole

Crispy Pork Belly Chicharrón with Guacamole

This time, I went for a delicious adventure: Crispy pork belly chicharrón served alongside a creamy guacamole. I love me some pork belly, even more if it is crispy. I have seen this dish all over the internet, and wanted to give it a try myself. This recipe is perfect for gatherings or as a special treat, this dish combines tender pork belly with the zesty flavors of guacamole for a truly unforgettable culinary experience.

Prepare the Pork Belly:

  1. Rinse the pork belly under cold water and pat it dry with paper towels.
  2. Score the skin of the pork belly with a sharp knife, making shallow cuts in a crosshatch pattern. Be careful not to cut through the meat.
  3. In a small bowl, mix salt, garlic powder, paprika, ground cumin, and chili powder (if using). Rub this seasoning mixture all over the pork belly, including the skin. Ensure the seasoning gets into the scores on the skin. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Make the Guacamole:

  1. Cut the avocados in half and remove the pits. Scoop out the flesh into a mixing bowl.
  2. Mash the avocados with a fork until smooth or to your desired consistency.
  3. Add diced onion, diced tomato, minced jalapeño (if using), minced garlic, lime juice, salt, pepper, and chopped cilantro (if using). Mix everything together until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.

Fry the Pork Belly Chicharrón:

  1. Heat vegetable oil in a large frying pan or deep fryer to 350°F (175°C).
  2. Carefully add the seasoned pork belly to the hot oil, skin-side down. Fry for about 10-15 minutes, flipping occasionally, until the skin is golden brown and crispy. The meat should be cooked through and tender.
  3. Once cooked, remove the pork belly from the oil and drain on paper towels to remove excess oil. Allow it to rest for a few minutes before slicing.

Serve:

  1. Slice the crispy pork belly chicharrón into large pieces or bite-sized strips.
  2. Arrange the chicharrón pieces on a serving platter.
  3. Serve alongside the homemade guacamole.
  4. Garnish with additional lime wedges and fresh cilantro if desired.
  5. Enjoy the irresistible combination of crispy pork belly chicharrón with creamy guacamole for a flavorful and satisfying meal!

Indulging in the crispy goodness of pork belly chicharrón paired with guacamole is truly a culinary experience to savor. The tender meat, adorned with a crispy golden skin, perfectly complements the creamy and tangy flavors of the guacamole, creating a symphony of tastes and textures. Remember, cooking is an art form, and there's always room for creativity and experimentation. Feel free to customize the seasoning blend to suit your taste preferences, or add additional ingredients to the guacamole for a unique twist.

 Here are a few tips to ensure success when making crispy pork belly chicharrón with guacamole:

  • Choose a high-quality pork belly with a thick layer of skin for the crispiest results.
  • Ensure the pork belly is thoroughly dried before seasoning to help achieve maximum crispiness.
  • Score the skin of the pork belly deeply enough to allow the fat to render and the skin to puff up during frying.
  • Maintain a consistent frying temperature to ensure even cooking and crispy results.
  • Allow the cooked pork belly to rest before slicing to retain its juiciness and flavor.

With these tips in mind, you're ready to embark on a culinary journey that celebrates the rich flavors of pork belly chicharrón and guacamole. Enjoy every bite and relish the joy of sharing delicious food with those you hold dear. Cheers to good food and memorable moments!

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