Chicharrones and Guacamole
Crispy chicharrones and guacamole for the ultimate crunchy, zesty snack-simple, bold, and ready in minutes!
- .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
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.