Chicharron With Mole Beer Cheese Recipe
A crispy snack paired with a rich beer cheese.
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Ingredients
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Chicharron
Mole Beer Cheese
Method
Preparing Chicharron
- 1
Cook the Pork Belly
In a large pot, combine the pork belly, salt, and water. Bring to a boil, then reduce heat and simmer for about 1.5 hours until the pork is tender.
- 2
Cool and Cut
Remove the pork belly from the pot and let it cool completely. Once cooled, cut it into small strips or bite-sized pieces.
- 3
Making Mole Beer Cheese
- 4
Combine Ingredients
In a saucepan over medium heat, combine the cheddar cheese, cream cheese, beer, mole sauce, garlic powder, onion powder, cayenne pepper, and black pepper. Stir until melted and smooth.
- 5
Serve
Remove from heat and stir in chopped scallions. Serve the mole beer cheese warm alongside the crispy chicharron.