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My take on Smoke Fried Chicharrones is Deep Fried Pork Belly.
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5 from 4 votes

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. 
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Hawaiian
Servings: 4 people
Author: Derek Wolf

Ingredients

Pork Belly:

Guacamole:

  • 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

Instructions

  • 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!

Video

Nutrition

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