Smoked and fried pork belly chicharron with creamy avocado verde salsa

Smoked & Fried Pork Belly Chicharron With Creamy Avocado Verde Salsa

Blazing Star BBQ seasonings and sauces

These Smoked and Fried Pork Belly Chicharrones are smoky, crispy and packed with bold flavor. The pork belly is seasoned, slowly smoked and quickly fried before being served with a creamy avocado verde salsa. Inspired by my brother @tftibbq, this recipe makes an unforgettable appetizer for game day, parties or any backyard barbecue.

Smoked Pork Belly Chicharron Recipe

Prep Time
20 minutes		 Cook Time
3 hours		 Servings
6		 Difficulty
Intermediate

Ingredients

For the Pork Belly Chicharron

For the Creamy Avocado Verde Salsa

  • 3 tomatillos, husked
  • 6 cloves garlic
  • 1 bunch fresh cilantro
  • 2 small avocados
  • 1 small can La Costeña sliced pickled jalapeños
  • 1 tablespoon Blazing Star BBQ Beef Rub
  • 1/4 cup sour cream

Instructions

  1. Prepare the pork belly. Pat the pork belly strips dry with paper towels and season generously on all sides with All In One Seasoning.
  2. Preheat the smoker. Set your smoker to 250°F using your preferred hardwood or charcoal.
  3. Smoke the pork belly. Arrange the seasoned strips directly on the smoker grate. Smoke for approximately 2 1/2 hours, or until tender and lightly rendered.
  4. Make the avocado verde salsa. Add the tomatillos, garlic, cilantro, avocados, pickled jalapeños, Beef Rub and sour cream to a blender.
  5. Blend until creamy. Blend the salsa ingredients until smooth and creamy. Refrigerate until ready to serve.
  6. Heat the frying oil. Heat peanut or vegetable oil in a deep fryer or heavy pot to 375°F.
  7. Fry the smoked pork belly. Carefully add the pork belly to the hot oil in small batches. Fry for approximately 2 to 3 minutes, or until golden and crispy.
  8. Drain and serve. Transfer the chicharrones to a wire rack or paper towel-lined plate. Serve hot with the creamy avocado verde salsa.

Tips for Crispy Pork Belly Chicharron

  • For extra-crispy skin, leave the uncovered pork belly in the refrigerator overnight before seasoning and smoking.
  • Make sure the pork belly surface is dry before adding the seasoning.
  • Do not overcrowd the fryer. Work in small batches so the oil temperature remains consistent.
  • Use caution when placing pork belly into hot oil because the rendered fat can cause splattering.
  • The creamy avocado verde salsa also makes an excellent taco topping or chip dip.

Frequently Asked Questions

Why smoke the pork belly before frying it?

Smoking slowly cooks the pork belly, renders some of the fat and adds deep wood-fired flavor. Frying it afterward creates the crispy exterior.

Can I prepare the pork belly ahead of time?

Yes. Smoke the pork belly ahead of time and refrigerate it after it cools. Fry it immediately before serving so the outside remains crisp.

Can I make the avocado verde salsa less spicy?

Yes. Reduce the amount of pickled jalapeños or remove them completely. You can also add additional sour cream or avocado to soften the heat.

How should leftover chicharron be reheated?

Reheat leftover chicharron in an air fryer or hot oven until warmed through and crispy. Avoid reheating it in the microwave because it can become soft.

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