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Grilled Crispy Chicharrones (Pork Belly)

Grilled crispy chicharrones made from skin-on pork belly, salt-cured overnight, cooked low and slow at 250°F to 185°F, then crisped skin side down over direct high heat. Served with fresh guacamole. Sponsored by @missouripork.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Overnight Cure 8 hours
Total Time 3 hours 30 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: BBQ, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Pork Belly
  • 2 lbs pork belly, skin on
  • Kosher salt for skin side only
  • Your favorite BBQ rub for meat side only
Fresh Guacamole
  • 3 avocados
  • 1 Roma tomato diced
  • 2 tbsp cilantro chopped
  • 0.25 white onion diced
  • 2 jalapeños diced
  • Juice of 1 lemon
  • Salt to taste

Equipment

  • Charcoal grill or gas grill
  • Wire rack and sheet pan
  • Instant-Read Thermometer
  • Skewer or fork (for poking holes)

Method
 

  1. Day before: Cut pork belly into 4 equal pieces. Salt skin side generously. Place uncovered in fridge overnight.
  2. Next day: Brush off all salt from skin. Score meat side in crosshatch pattern. Poke holes through skin only with a skewer. Season meat side with BBQ rub.
  3. Grill indirect at 250°F, skin side up, for about 3 hours until internal temperature reaches 185°F.
  4. Crank grill to high heat. Place pork belly skin side down over direct heat. Grill until skin is puffed, blistered, and crispy.
  5. Chop into bite-sized pieces. Serve with fresh guacamole.

Notes

Overnight salt cure: The salt pulls moisture from the skin. Dry skin is the #1 factor for crispy crackling.
Poke holes in the skin: Steam needs to escape during high heat. Without holes, the skin won't puff.
Watch the crisp: Skin goes from crispy to burnt in seconds over direct heat. Stay at the grill.
Sponsored by @missouripork

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