Crispy Pork Belly Chicharrónes with Passion Fruit and Avocado Guacamole
Wed, 11 September 2024
Serves 4
Ingredients
For the Pork
800g Pork Belly with pork belly attached
1 tbsp baking soda
1 tsp salt
Have some vegetable or lard just in case
For the Guacamole
3 ripe haas avocados
1 passion fruit
2 ripe tomatoes
1 bunch of coriander
2 limes, juice and zest
For serving
1 onion, finely diced
Extra coriander, chopped
Corn or flour tortillas
Extra lime wedges
Seasonings of your choice – cayenne, smoked paprika, seasoning blends, salt, pepper etc
Method
Let’s start by preparing the pork belly, place it on a chopping board and cut it into 1 inch thick slices, then cut 1 cm think fingers into each slice. add to a boil along with the baking soda and salt. Toss all of this together and place on a wire rack or lined tray for 2 hours or overnight works best.
Grab a non-stick deep pan and add the pork followed by water to cover. Place on a low to medium heat and simmer for roughly 1.5 hours to 2 hours or until the water evaporates. When the water has evaporated lower the heat and allow the fat from the pork to render out and slowly cook the pork until crispy in its own fat – roughly 20 minutes. Make sure to use a lid or splash guard to prevent hot fat burns and splashes. I have extra lard or oil just encase it needs more oil.
If don’t want to fry the pork once the water evaporates place the pork in an oven at 175c for 30 to 40 minutes until crisp – air fryer also works great.
Remove from the hot fat or oven and place on a board. Chop up into chunks with a knife and place in a bowl with the onion, coriander, salt, pepper and whatever or spices or seasonings you want.
For the guac, scoop the cores of the avocado into a bowl along with the core of the passion fruit. Mash all this up using a fork until almost smooth, add the lime juice, zest, diced tomato and coriander. Stir it all together and scoop into the centre of the plates. Top with the pork mix and garnish with some lime wedges.
