My Smoke Fried Chicharrones recipe, also known as deep-fried pork belly, is my take on the popular Latin American pork cracklings snack. There are so many different ways to serve this delicious snack, lunch, or dinner. In my opinion, a truly great way to balance out this salty snack is with some homemade guacamole. 

Smoke Fried Chicharrones is cut and sliced.

Why You’ll Love Homemade Chicharrones

Smoke fried chicharrones is an old viral trend that I’m just now getting around to making. I’m not sure what took me so long. Deep-fried pork belly is super easy to make, and seriously one of the most freakin’ delicious things you’ll ever eat!

The Fried Chicharron being removed from the frying oil.

If you love pork belly as much as me, then check out these other killer Over the Fire Cooking recipes: Fried Pork Belly Tacos, Pork Belly Cinnamon Rolls, Crispy Pork Belly Burnt Ends, and Honey Garlic Pork Belly Burnt Ends.

What does “Chicharrón” mean anyway?

Chicharrón is a Spanish word, which literally means “crackling.” The term is commonly used in Latin America, where fried pork or pork rinds are super popular. As to which country makes the best chicharrones, I will stay out of that debate! 

Fried Chicharrones Ingredients

  • Skin-On Pork Belly – This ingredient for the crispy pork pieces is as simple as it gets. Pork meat from the belly is seasoned with my Smoked Garlic Jalapeno Lager Rub and deep fried in oil. 
  • Guacamole – Ripe avocadoes are mixed with red onions, cilantro, jalapenos, limes, and kosher salt to make the perfect cool and creamy accompaniment to the fried pork and its crispy skin. A squeeze of lime juice is optional. 

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How to Make Fried Chicharrones

Prepping the Fried Pork Belly

Firstly, let’s start by prepping the pork belly for the best deep-fried pork skin. Grab the slab of pork and then score both sides with a sharp knife about 2 inches apart and not too deep, just half an inch.

Secondly, show the pork some seasoning love with my Smoked Garlic Jalapeno Lager Rub. Set it aside to let the flavors mingle in preparation for the cooking process. 

The pork is scored on both sides before smoking in the smoker.

Smoker Time

Fire up your smoker to a low temperature of 250° degrees F for some indirect cooking. Throw in that pork belly, and then let it smoke for 2-2.5 hours, or until it hits a nice 165° degrees F internally.


When it’s done smoking (and cranking up your appetite with the aromas!), next add enough oil to fill a large Dutch Oven (or another deep pot) about halfway. Get the heat up to a toasty high heat of 350° degrees F (check with your deep-fry thermometer).  

The smoked fried chicharrones recipe is all about getting a crispy skin on the pork.

Carefully add the pork belly to the hot oil and let it sizzle until it turns golden brown and crispy, which takes about 20 minutes. You may want to use a splatter guard to keep the oil from burning your skin. 

Once it’s done and has a perfectly crispy texture, pull it out with the help of a slotted spoon and your tongs, set it on some paper towels, and let it cool for 5 minutes. 


Now, let’s switch gears to the best homemade guacamole that is so easy to make. Grab a large or small bowl and start by mashing the ripe avocados. Throw in the rest of the guacamole ingredients and then mix it all up. 

The guacamole is homemade.

Dive in!

In conclusion, it’s time to serve the chicharron! Cut the pork belly into long strips and then place on a plate with the guacamole on the side and some lime wedges. Dive in and get ready to savor a piece of pork skin that tastes out of this world! 

What to Serve with the Crispy Pork Chunks

Additionally, if you want to turn this into a meal, beyond the fresh guacamole, serve the fried pork belly pieces with a crisp garden salad. Likewise, add some tortilla chips to the menu as another accompaniment to the guacamole.

Each slice of fried pork belly is dipped into the fresh homemade guacamole.

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Fried Chicharrones Leftovers & Reheating

If by some slim chance you have leftovers, go ahead and wrap the pork pieces tightly in aluminum foil or plastic wrap. Store them in an airtight container for 3-5 days.

When you are ready to reheat, lay out the pork pieces in a single layer on a baking sheet and warm in the oven. Alternatively, you can heat them in an air fryer.  

Fried Pork Belly FAQs

Can I prepare Smoke Fried Chicharrones in advance?

Absolutely! Smoke the pork belly in advance, refrigerate it, and fry it up when you’re ready to indulge. Just remember to bring it to room temperature before the frying session for even cooking.

Can I use a different rub if I don’t have the suggested Smoked Garlic Jalapeno Lager Rub?

Absolutely! Feel free to experiment with your favorite rubs or spices. The key is to season the pork belly to your liking before giving it a smoky spin.

Can I make fried pork belly in the air fryer?

Sure, why not? Score and season the pork belly, preheat the air fryer to 375°F, air fry for 20-30 minutes, flipping halfway. Ensure an internal temperature of 165° degrees F. Let it rest for a few minutes, then slice and enjoy!

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My take on Smoke Fried Chicharrones is Deep Fried Pork Belly.

Fried Chicharrones

My smoke-fried chicharrones recipe, also known as fried pork belly, is my take on the popular Latin American snack. Today we'll serve it up wtih some homemade guacamole. 
Author:Derek Wolf
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Hawaiian
Servings: 4 people


Pork Belly:


  • 5-6 Ripe Avocados removed from shell
  • 1 cup Red Onions finely diced
  • ½ cup Chopped Cilantro
  • 2 tbsp Chopped Jalapeños
  • 3-4 medium Limes juiced
  • Kosher Salt to taste


  • Score both sides of your pork belly about 2” apart and only ½” deep. Season thoroughly with my Smoked Garlic Jalapeno Lager Rub. Set to the side.
  • Preheat your smoker to 250F for indirect cooking.
  • Add the pork belly to the smoker to cook for 2-2.5 hours until 165 degrees F internal.
  • Once done, heat up some frying oil to 350 degrees F and add the pork belly. Cook until golden brown and crispy (about 20 minutes).
  • Pull off once done and let cool for 5 minutes.
  • In a bowl, core and mash your avocados. Add the rest of the guacamole ingredients and mix together.
  • Serve up the chicharron with the guacamole on the side. Enjoy!



Serving: 6Oz | Calories: 2202kcal | Carbohydrates: 31g | Protein: 38g | Fat: 218g | Saturated Fat: 71g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 109g | Trans Fat: 0.003g | Cholesterol: 245mg | Sodium: 214mg | Potassium: 1978mg | Fiber: 19g | Sugar: 4g | Vitamin A: 647IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

5 from 4 votes (4 ratings without comment)

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