Fried Pork Belly Chicharron

Ingredients

• 2 Pork Belly
• Cover the pork belly with Lemon Pepper Seasoning
• 2 Avocados (ripe)
• 1/2 of small White Onion (finely diced)
• 1 diced oz Roma Tomato
• 1 tbsp Fresh Chopped Cilantro
• 1 Serrano Pepper
• 1/2 juiced Lime
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 1/4 tsp Vinegar
• 1 cup Sour Cream

Instructions

Step 1

Poke holes in the fat

Step 2

Apply the lemon pepper seasoning evenly all over (don’t miss those cracks from your cuts)

Step 3

Let the pork belly smoke for 2 hours (check your meat thermometer - you need 180F)

Step 4

Those two hours give you plenty of time for making guacamole (you can’t beat fresh)

Step 5

Remove the flesh from the avocados and give them a good smush.

Step 6

Mash them using a kitchen fork

Step 7

Prepare the onion,

Step 8

Slice the avocados in half and remove all the flesh into a mixing bowl

Step 9

Mash the avocado flesh using a fork

Step 10

Chop up your tomato, onions, cilantro and serrano pepper

Step 11

Stir the lime salt, vinegar, sugar, and sour cream into the mix

Step 12

Chill

Step 13

Set your deep frier for 350F

Step 14

Once you take the pork belly from the smoker, now it’s time to fry that meat

Step 15

Each side needs about six minutes for that crunch you desire

Step 16

Serve it with guacamole on the sides

Step 17

Preheat the smoker to 275F

Step 18

Lay the meat flat on a and begin scoring on both sides with a Chef’s Knife (take care not to cut through).

Tips

Tip 1

Use maple, apple, a hickory-apple blend, or cherry-pecan blended smoking wood or pellets.