Chicharron Recipe

Prepare the Pork Belly

Cut the pork belly into bite-sized pieces. Season with salt and black pepper, ensuring all sides are coated.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Pork Belly

Carefully add the seasoned pork belly to the hot oil in batches. Fry until golden brown and crispy, about 6-8 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Make the Guasacaca Sauce

In a blender, combine avocado, cilantro, green bell pepper, garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Serve

Serve the crispy chicharron hot with guasacaca sauce on the side.