Crunchy meets creamy in this delectable recipe featuring crispy pork belly skins and homemade guacamole. Experience the satisfying crunch of perfectly cooked pork skins, perfectly complemented by the creamy, flavourful guacamole. Don't miss out on the magic of this mouth-watering combination!
Chicharrones w/Guacamole
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A Fusion of Crispiness and Creaminess: Delight in Crispy Pork Belly Skins and Homemade Guacamole!
Ingredients
-
500g Pork Skin
- 2 Bay Leaves
- 10 PeppercornsÂ
- 2 tbsp Salt
- 3 Cloves Garlic
- 1/2 Onion
- 1 Litre of Water
- 250g Pork Lard
- 3 tbsp Lane’s Signature Seasoning
- 2 Avocados
- 2 tbsp Chopped Shallots
- 1 TomatoÂ
- 2 Limes Juiced
- Salt and Pepper
Chicharrones:
Guacamole:
Directions
- Place the pork belly skin (without fat) in a large pot. Add bay leaves, peppercorns, onion, garlic, salt, and water. Cook on medium heat for about 10 minutes or until the skin becomes tender.
- Remove the pork belly skin from the pot and cut it into small pieces. Place the pieces on a wire rack and transfer them to an oven set at 60°C. Bake for approximately 5 hours or until the skin becomes dry (some pieces may require more time; remove the completely dry ones).
- Heat lard over high heat and add the pork skin pieces. Continuously turn them until they expand to 3-5 times their original size. Be careful not to overcook, as they can quickly burn. Transfer the cooked skins to a bowl, add Signature Seasoning, and mix well.
- For the guacamole: Cut the shallots and tomato into small chunks. Add them to the avocados and mash until you achieve a creamy yet chunky consistency. Squeeze lime juice into the mixture and season with salt and pepper to taste.
- Enjoy!