Let's make chicharron and guacamole. Chicharron is a popular dish consisting of fried pork belly or pork rinds, and now the internet has decided to dip it into guacamole. I have been wanting to make these ever since I saw them going viral last year, and I must say, the hype for them is real.
This recipe will be one of the best combinations of flavor and texture you will ever have. The chicharrones come out beautifully crispy and crunchy, and the guacamole is to die for.
This was my first time deep-frying pork belly and it was easier than I expected. It's a little bit different than other deep-fried recipes in that you have to slowly cook the pork for a few hours, but it is not difficult. Really you just need time and a lot of patience. In the end, you will be rewarded with the crispiest pork ever.
How to prepare the pork belly?
You will want to use a fully intact pork belly which is at least 2 pounds in weight. I cut mine into ½-inch thick slices.
Once the pork belly is sliced, you want to boil it in heavily seasoned water for 45 minutes. I'm using salt, black peppercorns, bay leaves, and garlic. This is extremely important for flavoring the meat so it is not bland tasting.
Once the pork belly is cooked, let it dry on a wire rack for 10 minutes. I used a paper towel to dab off some of the remaining water as well.
First fry on low heat
The purpose of the first fry is to cook out all the moisture inside the meat so that it will be very crispy and crunchy. The entire process takes about two hours.
One very important thing I have learned is not to rush this process. If you turn the heat too high, the outside will burn before the inside has had a chance to dry out, and the pork belly will not be crispy.
Move the pork belly around every 15 minutes or so to ensure all th pieces cook evenly. I have found that a good indicator that the pork belly is ready is when the bubbles start subsiding. This means the moisture is almost all gone.
Second fry on high heat
This part of the process is to "puff up" the skin with many tiny bubbles. The texture of the skin is much lighter and crispier after this step. You will need to increase the oil's temperature to at least 375°F. I found the pork belly skin reached the perfect puffiness after about 2-3 minutes without overbrowning the meat too much.
Chicharron and guacamole
Ingredients
Chicharrones
- 2 pounds skin-on pork belly
- 5 cloves garlic (smashed)
- 3 bay leaves
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 3 tablespoons vinegar
Instructions
Chicharrones
- Combine all the chicharrones ingredients in a wide cooking pot. Add water until the pork belly is fully submerged. Cover and bring to a boil. Reduce the heat to the lowest setting and let the pork belly cook for 45 minutes until tender.
- Transfer to a wire rack and let the pork belly air-dry for 10 minutes. If needed, use a paper towel to dab off extra moisture.
- Heat about 1 inch of oil to 250°F in a large cooking pot. Add the pork belly and let it cook slowly for 2 hours until it is very crispy and hard. Try to keep the temperature between 235-265℉
- Remove the pork belly and increase the temperature to 375°F. Add the pork belly and cook for 2-3 minutes. This will cause the skin to bubble up and get super crispy. Transfer to a wire rack to drain.
Guacamole
- Simply combine all the guacamole ingredients in a small bowl. Enjoy!
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