Guacamole & Chicharrón Recipe

Prep

Pat the pork belly pieces dry with paper towels. Score the skin lightly with a sharp knife if whole skin strips remain. Season all sides evenly with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Let rest at room temperature 15 minutes.

Render and Fry

Place a large heavy skillet (cast-iron preferred) over medium-low heat and add the pork belly pieces skin-side down if applicable, without additional oil to begin rendering fat. Cook slowly 10–12 minutes, turning every few minutes, until fat has rendered and pieces are golden. If pan becomes dry or fat insufficient to shallow-fry, add 1 cup oil and increase heat to medium. Fry the pork belly, turning often, until exterior is deep golden-brown and crisp, about 6–8 more minutes. Internal texture should be tender and edges crisp.

Finish and Drain

Using tongs, transfer chicharrón to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a small pinch of salt and squeeze a little lime over pieces. Let rest 3–5 minutes to crisp further.

Alternative oven finish (optional)

If you prefer less splatter, after initial rendering in skillet for 8–10 minutes, transfer pieces and any rendered fat to a rimmed baking sheet and roast in a 425°F (220°C) oven 10–12 minutes until crisp.

Prep ingredients

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mince the red onion finely, dice the seeded tomato, chop the cilantro, and finely mince the jalapeño (remove seeds for less heat).

Mash and season

Use a fork to coarsely mash the avocados to your desired texture (smooth with some chunks is traditional). Immediately add 2 tbsp lime juice to prevent browning and to brighten flavor. Stir in the minced red onion, diced tomato, chopped cilantro, minced jalapeño, 1 tsp kosher salt, 1/4 tsp ground cumin (if using), and 1/4 tsp black pepper. Taste and adjust salt and lime as needed.

Rest

Let guacamole rest 5–10 minutes at room temperature for flavors to meld. If not serving right away, press plastic wrap directly onto the surface and refrigerate up to 2 hours.

Spoon guacamole into a shallow bowl or spread on a platter. Arrange the hot, crispy chicharrón alongside or on top of the guacamole for contrast. Garnish with extra cilantro leaves, crumble queso fresco or cotija over top if desired, and serve with tortilla chips or warm corn tortillas and lime wedges.

Eat while chicharrón is still warm for best texture. Leftover chicharrón can be refrigerated and reheated in a hot skillet or oven to re-crisp; guacamole is best fresh.