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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut pork belly into strips and boil with the brown onion, bay leaves, peppercorns, and generous salt. Simmer for 30-45 minutes.
Save the boiled garlic cloves for frying later.
Pat the pork belly strips dry.
Place the pork belly in lard or oil. Start from a cold temperature and slowly raise the heat.
Fry for 45-60 minutes until golden, blistered, and crispy.
Fry the saved garlic cloves until golden brown.
Mash and mix the avocado, tomato, red onion, cilantro, lime juice, salt, and green chillies (optional) until creamy and bold.
Plate up: chicharrón, fried garlic, and guac.
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Start frying the pork belly from a cold temperature to ensure even cooking and crispiness.
For a spicier guac dip, add more green chillies.
Can I use a different oil for frying?
Yes, you can use any oil with a high smoke point, such as vegetable or canola oil.
How do I know when the pork belly is done?
The pork belly is done when it is golden, blistered, and crispy.
Can I make the guac dip ahead of time?
Yes, but it's best to prepare it just before serving to maintain its freshness and color.
What can I serve with Chicharron Fried Pork Belly?
It pairs well with the guac dip and can be served as an appetizer or main course.
