Chicharrones with guacamole make for a flavorful and satisfying snack, blending the crispy, savory crunch of chicharrones with the creamy richness of guacamole. Here’s a simple recipe to make both at home:
Chicharrones with Guacamole
Ingredients for Chicharrones:
- 1 lb pork belly or pork skin (cut into strips or pieces)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil for frying
Ingredients for Guacamole:
- 2 ripe avocados, peeled and pitted
- 1 small red onion, finely diced
- 1 small tomato, diced (optional)
- 1-2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice (or more to taste)
- 1 jalapeño, seeds removed and finely chopped (optional, for heat)
- Salt and pepper to taste
Instructions:
1. Prepare the Chicharrones:
- Option 1: Fried Pork Belly or Pork Skin:
- Cut the pork belly or pork skin into small strips or bite-sized pieces.
- If using pork belly, you may need to render out some of the fat by heating a large pot or deep pan over medium heat. Once hot, add the pork pieces and cook, turning occasionally, until the fat renders and the skin becomes crispy. This can take around 20–30 minutes.
- For an extra crispy texture, you can briefly fry the pork pieces in hot oil after they’ve rendered, until they become golden and crunchy.
- Option 2: Pre-Packaged Chicharrones:
- If you’re using pre-made chicharrones (store-bought), skip the frying process and move on to the next step.
2. Season the Chicharrones:
- Once the chicharrones are crispy and golden, remove them from the oil (if you fried them) and drain on a paper towel-lined plate.
- While still hot, sprinkle with salt, black pepper, garlic powder, paprika, and cayenne (if desired) for extra flavor. Toss to coat evenly.
3. Prepare the Guacamole:
- In a medium bowl, mash the ripe avocados with a fork until smooth but still a little chunky if preferred.
- Add the diced onion, tomato (if using), chopped cilantro, lime juice, jalapeño, and a pinch of salt and pepper. Mix everything together until well combined.
- Taste and adjust seasonings, adding more lime juice or salt if necessary.
4. Serve:
- Arrange the chicharrones on a platter and serve with the guacamole on the side for dipping.
- Garnish with extra cilantro or lime wedges if you like.
Tips:
- If you’re using pre-packaged chicharrones, you can warm them in the oven or microwave for an extra crunchy texture.
- You can also add some hot sauce or a sprinkle of chili powder to the guacamole for an extra kick.
This combination of crispy chicharrones and creamy guacamole is sure to be a hit at your next gathering or as a snack to enjoy any time!