Chicharrones de Puerco / Pork Belly

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil is healthier, while canola oil is often cheaper.

Heat 2 pounds of pork lard in a wide pot (wok) until hot.

Add 1 bay leaf, 1 piece of onion, and 3 cloves of garlic for flavor.

Add 4 pieces of pork belly to the pot.

Cook on medium heat for 1.5 hours, stirring occasionally to prevent sticking or burning.

After 1 hour and 20 minutes, check the chicharrones; they should be cooked and slightly golden.

Dissolve 1 tablespoon of salt in 1/2 cup of water and add to the chicharrones.

Continue to cook for a few more minutes to let the chicharrones absorb the salt.

Cook for an additional 20 minutes to achieve desired crispness, especially on the skin.

Prepare guacamole by blending 1 avocado, 1 clove of garlic, 1 serrano pepper, 1 jalapeño, and juice of 1.5 limes.

Add salt and black pepper to the guacamole and blend until smooth.

Remove the chicharrones from the pot and drain excess fat.

Chop the chicharrones into small pieces.

Warm corn tortillas and assemble tacos with guacamole, cooked beans, and chicharrones.

Top tacos with salsa before serving.

Cooking Techniques

Equipment Needed

Spice Level: