Smoked Fried Chicharonnes with Guacamole

Smoked Fried Chicharonnes

These smoked and fried pork belly chicharrones are the ultimate crunchy snack recipe for pork lovers. Made with crispy pork belly strips seasoned in our signature K-Pop Dust seasoning, they deliver the perfect balance of smoky, salty, and sweet flavours with every bite. Deep fried until golden and crackling, these homemade chicharrones are ideal as a crispy snack, party appetiser, or served alongside a family-style feast.

Pair these crunchy pork crackles with homemade guacamole for a fresh, creamy contrast that takes this easy pork belly recipe to the next level. Whether you’re looking for a crowd-pleasing snack recipe, crispy pork belly inspiration, or a bold flavour-packed side dish, these chicharrones are guaranteed to become a favourite in your cooking rotation.

Author

Isaiah Cooks Meat

Category

Dinner

Cuisine

Spanish

Ingredients

• Pork Belly (skin on)
• K-Pop Dust
• salt
• Neutral Oil for frying
• 2 Avocados
• 2 Jalapeños
• ½ red onion
• 1 Tbsp Lime Juice
• 1 Tbsp Coast n Smoke K-Pop Dust

Directions

1. Heat your smoker to 275F
2. Pat your pork belly dry and score the pork belly on the flesh side and skin side
3. Cut the Pork belly into 2cm thick slices or fingers.
4. Season the meat side of the belly with K-Pop dust evenly all over.
5. Place the belly in your pre-heated smoker -sprinkle the skin with some salt.
6. Smoke the pork belly til the internal reaches 180F (around 2 hours)
7. While the pork belly smokes, assemble your Guacamole.
8. Slice the avocado in half and place all the flesh in a mixing bowl - mash with a fork, stir in the juice of 1 lime, chopped jalapeños and chopped onion. Stir till all is combined and then season to taste with K-Pop dust, or sea salt if you prefer a traditional guacamole. Refrigerate until ready to eat.
9. Once the pork belly comes off the grill its time to deep fry it. Heat the oil to 350F
10. Deep fry the pork belly slices for 2-3 minutes until crisp.
11. Remove from the oil and drain, place chicharonnes on some kitchen paper while frying the rest.
12. Season with a light dusting of K-Pop Dust once all pieces are fried.
13. Serve immediately with the guacamole