Chicharron & Guacamole
Craving some crispy, crunchy pork belly with a fresh side? This Chicharron & Guacamole delivers a flavour-packed bite every time. Whether you’re sharing with friends or enjoying it solo, this dish is sure to become a favourite snack or party hit!
1 hr 20 mins
Capable Cooks
8
What you’ll need
INGREDIENTS
- 2kg SunPork Fresh Foods pork belly rind on, sliced into 1cm thick slices
- 1 brown onion, quartered
- 8 garlic cloves, crushed
- 3 bay leaves
- 20 peppercorns
- Sea salt
- Oil, for frying
Guacamole
- 1 red onion, finely chopped
- 2 limes, juiced
- 6 avocados, roughly mashed
- Small bunch coriander, chopped
- 2 red chillis, finely chopped
- 2 garlic cloves, minced
- Salt and pepper, to season
How to make it
- Place the pork slices in a large pot and cover with water. Add onion, garlic, bay leaves, peppercorns, and a generous pinch of sea salt.
- Bring to a simmer and cook for 30 mins. Remove from the water and place on a wire rack to dry for 10 mins.
- Pre-heat fan forced oven to 160°C and line a baking tray with tin foil.
- Transfer the dry pork to the prepared baking tray and place in the oven for 30 mins.
- While the pork is cooking, prepare the guacamole. In a small bowl, cover the red onion with lime juice to pickle, and set aside.
- In a separate bowl, mix the avocado, coriander, chilli, and garlic. Add the pickled red onion and lime juice, then season with salt and pepper. Mash well with a fork and set aside.
- Pre-heat deep fryer to 180°C or a large pot with oil.
- Remove pork from the oven. Carefully place into the deep fryer, cook for 5-10 mins until crispy and golden.
- Remove the pork belly from the oil and place on a wire rack, then season with salt while hot.
- Serve chicharron with the guacamole and enjoy!
