Chicharron and guacamole
Let's make chicharron and guacamole! This is a viral dish that went mega popular in 2023. I finally got a chance to make it and they did not disappoint. The key is to slowly cook the meat for 3-ish hours until it's shatteringly crunchy.
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!