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fried chicharrónes on a plate with guac

Double Fried Chicharrónes with Fresh Guacamole

Authentic crispy pork belly chicharrónes with fresh homemade guacamol
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Ingredients Method Notes

Ingredients
  

  • For the Chicharrónes:
  • - 5 lbs thick-cut pork belly
  • - 2 tablespoons kosher salt
  • - Lard for frying 8-10 cups
  • For the Guacamole:
  • - 3 large ripe avocados
  • - 1 medium tomato diced
  • - ¼ sweet onion diced
  • - 2 jalapeño peppers diced
  • - 2 tablespoons fresh cilantro chopped
  • - Juice of 2 limes
  • - Salt and pepper to taste

Method
 

  1. Cut pork belly into 2-3 inch pieces, salt generously, and rest 30 minutes at room temperature.
  2. First fry: Heat lard to 275-300°F, fry pork pieces 45-60 minutes until golden and fat is rendered.
  3. Remove and cool completely on wire rack, 30-45 minutes.
  4. Make guacamole: Mash avocados, mix in tomato, onion, jalapeños, cilantro, lime juice, salt and pepper.
  5. Second fry: Increase lard temperature to 375-400°F, fry cooled pork 3-5 minutes until puffed and crispy.
  6. Drain briefly, season with salt immediately while hot.
  7. Serve warm chicharrónes with fresh guacamole and napkins.

Notes

- Temperature control is crucial for proper texture
- Don't skip the cooling period between frying stages
- Serve immediately for best crispness
- Exercise caution with hot oil - use proper safety equipment

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