Chicharrones and Guacamole
There’s nothing quite like the irresistible crunch of chicharrones paired with the creamy, zesty goodness of fresh guacamole. Together, they create the perfect balance of textures and flavors – salty, tangy, rich, and satisfying in every bite. Whether you’re serving them as a quick appetizer, a game-day snack, or a simple treat to share with friends, this combo never disappoints. In today’s recipe, we’re bringing these two classics together for a snack that’s bold, crave-worthy, and surprisingly easy to make at home.
Chicharrones and Guacamole
Crispy chicharrones and guacamole for the ultimate crunchy, zesty snack-simple, bold, and ready in minutes!
Ingredients
- .75 lb pork belly cut into strips
- 4 garlic cloves
- 1/4 yellow onion
- 1 tsp Sazon
- 1/8 tsp red pepper flakes
- 3 pimento berries
- 1 tbsp Black peppercorns
- 1 tbsp salt
- 4 bay leaves
- 6 cups water
- oil for frying
Guacamole
- flesh of 2 avocados
- 1/4 red onion finely diced
- 1 tbsp fresh cilantro minced
- juice of 1 lime
- 1/2 tsp salt
Instructions
- To a pot of boiling water, add salt, black peppercorn, sazon, allspice berries, red pepper flakes, and boil pork belly for 25 minutes
- Remove pork and place on a drying rack and allow to rest until completely dry.
- Heat oil to 350° and fry for 2-5 minutes (depending on thickness) until golden brown. The skin should be crispy and the meat should be juicy.
- Remove from oil and rest on a cooling rack.
Guacamole
- To a mortar and pestle, add in avocado meat, onion, cilantro, lime juice, and salt.
- Pound and stir until slightly chunky, but mostly smooth.
- Serve alongside Chicharrones.
