Crispy chicharróns – Grillaholic pro method + guacamole
Rated 5.0 stars by 1 users
category
Dinner
Cuisine
Latin American & Mexican-inspired cuisine
preparation time
20 Minutes
Crispy pork belly chicharróns meet creamy, fresh guacamole. The double-frying method makes the pork belly extra crunchy, while lime and avocado provide a fresh balance – perfect as a snack, BBQ side dish, or finger food.
Ingredients
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1 kg pork belly (with skin)
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Salt
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Oil for frying
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optional: garlic powder, paprika, lime
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2 ripe avocados
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1 small red onion
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1 tomato
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1 lime
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Salt & pepper
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optional: coriander
Chicharrón ingredients
Guacamole ingredients
preparation
Preparing the chicharróns
Cut the pork belly into large chunks (about 4–5 cm).
Bring a pot of salted water to a boil and simmer the pork belly for 30–40 minutes.
Remove the meat and let it dry completely.
Heat oil to 170–180 °C.
Fry the pieces until golden brown and crispy.
Optional: let the chicharróns rest for 5 minutes, then fry them a second time briefly for extra crispiness.
Season with salt, paprika, garlic powder, or a squeeze of lime juice if desired.
Preparing the guacamole
Roughly mash the avocados.
Finely dice the onion and tomato.
Mix everything together.
Add lime juice and season with salt and pepper.
Optionally fold in fresh coriander.
Recipe note
Serving:
Serve the hot, crispy chicharróns with fresh guacamole and lime wedges.
