Instructions
1. Prepare the Chicharrónes (if making from scratch):
Cut the pork belly or skin into 2-inch pieces. Rub with salt and baking soda (if using).
In a large pot, cover the pork with water and bring to a boil. Reduce heat and simmer for 1-1.5 hours until tender.
Remove the pork, pat dry, and let it air dry for 30 minutes to ensure crispiness.
Heat oil in a deep pot or fryer to 375°F (190°C). Fry the pork pieces in batches for 5-7 minutes until golden and crispy, with the skin puffed up. Drain on paper towels and season with a pinch of salt.
2. Make the Guacamole:
In a molcajete (or a medium bowl if you don’t have one), mash the avocados with a pestle or fork until mostly smooth, leaving some chunks for texture.
Add the diced onion, tomatoes, serrano chiles, cilantro, lime juice, minced garlic, and salt. Mix gently to combine. Adjust seasoning with more lime juice or salt as needed.
3. Assemble and Serve:
Spoon the guacamole into the molcajete or a serving bowl.
Top the guacamole with large pieces of chicharrónes, arranging them upright for presentation.
Serve immediately with tortilla chips, warm tortillas, or as a topping for tacos.
Notes
For an extra kick, add a pinch of chili powder or a splash of hot sauce to the guacamole.
If using store-bought chicharrónes, look for ones labeled “chicharrónes de cerdo” for authenticity.
Enjoy your Guacamole with Chicharrónes Mexican Street Style!