Chicharrones with Guacamole

Crispy chicharrones and creamy guacamole are two iconic staples in Latin American cuisine that have won hearts (and stomachs) worldwide. The allure of chicharrones lies in their delightful crunch and savory flavor, while guacamole adds a creamy, tangy contrast that elevates the dish to new heights. These two elements, when combined, create a perfect harmony of textures and flavors that is sure to impress at gatherings, parties, and casual dining experiences.

Indulge in the ultimate snacking experience with crispy chicharrones paired with creamy guacamole! This delightful duo brings together the satisfying crunch of fried pork belly with the rich, zesty flavors of fresh avocado and lime. Perfect for parties or cozy nights in, it's a crowd-pleaser that celebrates Latin American culinary tradition. Try this delicious recipe and elevate your snack game! #Chicharrones #Guacamole #SnackIdeas #LatinCuisine #FoodieFavorites

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Ingredients

1 lb pork belly, skin on

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon lime juice

2 ripe avocados

1 small onion, finely chopped

1 tomato, diced

1 jalapeño, seeded and minced

1 tablespoon fresh cilantro, chopped

Salt to taste

Tortilla chips (optional, for serving)

Instructions

Prepare the Pork Belly:

- Start by slicing the pork belly into 1-inch cubes. Pat them dry using paper towels, and then place them in a large bowl.

- Season the pork cubes with salt, pepper, garlic powder, and onion powder. Mix well to ensure all pieces are evenly coated.

Render the Fat:

- In a large skillet or frying pan, place the seasoned pork belly cubes over medium-low heat. Cook for about 20-30 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and crispy.

Crisp the Chicharrones:

- Once the pork belly is crispy, increase the heat to medium-high. Continue to cook for an additional 5-10 minutes, turning the pieces frequently until they become golden brown and crunchy. Remove from heat and drain on paper towels.

Make the Guacamole:

- In a medium bowl, cut the avocados in half, remove the pits, and scoop the flesh into the bowl. Mash with a fork to your desired level of creaminess.

- Add lime juice, chopped onion, diced tomato, minced jalapeño, and chopped cilantro. Season with salt to taste. Mix until all ingredients are well combined.

Serve:

- Plate the crispy chicharrones alongside the creamy guacamole. Optionally, serve with tortilla chips for dipping.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6