Smoked and Fried Chicharrones with Guacamole
Smoked and fried chicharrones with guacamole offer a perfect combination of crispy pork belly and creamy, flavorful guacamole. The pork belly is seasoned and smoked for hours, giving it a rich, smoky flavor, and then fried to golden perfection for that satisfying crunch. Paired with chunky, zesty guacamole, this recipe is ideal as an appetizer, snack, or even a unique party dish. Whether you’re cooking for guests or indulging yourself, this dish will leave everyone wanting more.
Why smoke and fry pork belly?
Smoking the pork belly infuses it with deep, rich flavors, while frying gives it a crisp, golden crust. The combination ensures the pork belly is both tender and crunchy, making it the ultimate chicharrón experience.
What makes this guacamole special?
This guacamole strikes the perfect balance of creaminess and freshness. The combination of ripe avocados, diced tomatoes, sweet onion, and a touch of jalapeño gives it a zesty flavor that pairs beautifully with the crispy pork belly. Lime juice and cilantro bring a bright, citrusy note that complements the rich chicharrones.
Can you make this dish ahead of time?
You can prepare the guacamole and smoke the pork belly in advance. Simply store the guacamole in an airtight container with a thin layer of lime juice on top to prevent browning. Fry the pork belly just before serving to ensure maximum crispiness.
Ingredients
- For the Chicharrones:
- 2 pounds thick-sliced pork belly
- Salt, pepper, and garlic powder (to taste)
- For the Guacamole:
- 3 ripe avocados
- 1 tablespoon chopped cilantro
- 1 diced tomato
- 1/4 sweet onion, diced
- 1 jalapeño pepper, diced
- Juice of 1 lime
- Salt to taste
Instructions
Preheat the Smoker: Start by preheating your smoker to 250°F. While the smoker is heating, prepare the pork belly.
Season the Pork Belly: Pat the pork belly slices dry with a paper towel, then generously season both sides with salt, pepper, and garlic powder. Make sure the seasoning is evenly distributed for the best flavor.
Smoke the Pork Belly: Place the seasoned pork belly slices directly on the smoker grates. Smoke for 3 hours, maintaining a consistent temperature of 250°F. This slow cooking process allows the pork belly to absorb the smoky flavor and tenderize.
Make the Guacamole: While the pork belly is smoking, prepare the guacamole. Scoop the flesh of the avocados into a mixing bowl and mash them slightly, leaving some chunks for texture. Add the chopped cilantro, diced tomato, diced sweet onion, diced jalapeño, lime juice, and salt. Mix gently until well combined. Cover and refrigerate until ready to serve.
Fry the Pork Belly: After smoking, remove the pork belly slices from the smoker and let them cool slightly. Heat a shallow pan with cooking oil to 350°F. Fry the pork belly slices for 1 minute per side, or until golden brown and crispy. Use tongs to remove the slices and place them on a wire rack or paper towels to drain excess oil.
Serve: Let the pork belly cool for a few minutes before serving. Arrange the crispy chicharrones on a platter alongside the guacamole for dipping. Enjoy the combination of smoky, crispy pork with creamy, zesty guacamole!
Notes
- For extra flavor, you can add a sprinkle of smoked paprika or chili powder to the pork belly seasoning.
- To make the guacamole spicier, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Keep the guacamole fresh by covering it tightly with plastic wrap, ensuring no air touches the surface.
