Experience a crispy delight with this mouthwatering Pork Belly Chicharrones recipe paired with a zesty and creamy Guacamole. This viral combination brings a whole new level of flavor when wrapped in a warm corn tortilla—ideal for any taco lover looking to try something uniquely scrumptious.
Ingredients
For the Chicharrones:
🐖 3-4 lb. of pork belly
🧅 ½ onion
🧄 2 garlic cloves
🍃 2 bay leaves
🌿 2 cloves
🌶️ 1 tsp of peppercorns
🧂 2 tbsp of kosher salt
For the Guacamole:
🌶️ 2 jalapeños
🍋 1 lime
🥑 2 avocados
🧂 ¼ tsp of salt
Additional:
🐽 Lard (preferably pork lard) for frying
Instructions
1- Prepare the Pork Belly:
- Slice the pork belly into strips about 1 inch thick and just long enough to fit comfortably in a tortilla.
- Place the pork belly in a pot with onion, garlic cloves, bay leaves, cloves, peppercorns, and kosher salt.
- Cover with water and bring to a boil over high heat. Cook for 20 minutes, skimming off any foam that rises to the top.
- Once cooked, drain the pork belly and lay the strips on paper towels. Pat them dry with more paper towels to absorb excess water.
- Allow the pork belly strips to air dry for about 30 minutes to prevent splattering during frying.
2- Fry the Chicharrones:
- Heat lard in a frying pan over high heat. Once hot, fry the pork belly strips for 15 minutes.
- Remove the strips and let the lard heat again until it starts smoking. Fry the strips again until golden brown and crispy, about 10 minutes. This double frying process creates ultra-crispy bubbles on the skin.
- If using oil instead of lard, fry at 300°F for 20 minutes, remove and then increase the temperature to 375°F. Fry for an additional 5 minutes or until crispy.
3- Prepare the Guacamole:
- Char the jalapeños directly over a flame or using a torch until the skin is blistered. Alternatively, air fry at 400°F for around 10 minutes.
- In a molcajete or mortar, mash the roasted jalapeños with lime juice until well combined.
- Add the avocados and continue to smash and mix until smooth. Season with salt to taste.
4- Assemble the Tacos:
- Serve the crispy chicharrones in warm corn tortillas topped with a generous scoop of guacamole. Enjoy the contrasting textures and flavors!
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Equipment:
- Pot
- Frying pan
- Paper towels
- Molcajete or mortar
Cooking Tips:
- Ensure the pork belly is thoroughly dried to prevent oil splatter while frying.
- Char the jalapeños well to bring out more flavor in your guacamole.
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