Smoked & Fried Pork Belly Chicharron With Creamy Avocado Verde Salsa
This one’s a certified flavor bomb 💣🔥crispy, smoky, creamy, and packed with that Blazing Star BBQ punch. Inspired by my brother @tftibbq, these Smoked & Fried Pork Belly Chicharrones are double cooked to perfection and paired with a Creamy Avocado Verde Salsa that you’ll want to put on everything.
Perfect for game day, parties, or whenever you need to flex your BBQ skills.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 20 mins | 3 hrs | 6 servings | Intermediate | Smoky • Crispy • Creamy • Spicy |
🛒Ingredients
For the Chicharron
- 2 lbs skin-on pork belly, sliced into 1-inch strips
- 3 tbsp Blazing Star All In One Seasoning
- Oil for frying (peanut or vegetable)
For the Creamy Avocado Verde Salsa
- 3 tomatillos, husked
- 6 cloves garlic
- 1 bunch cilantro
- 2 small avocados
- 1 small can La Costeña sliced pickled jalapeños
- 1 tbsp Blazing Star Beef Rub
- ¼ cup sour cream
🔥Instructions
-
Season & Smoke the Pork Belly:
Pat pork belly strips dry and season generously with All In One Seasoning.
Smoke at 250°F for about 2½ hours until tender and lightly rendered. -
Make the Creamy Verde Salsa:
In a blender, combine tomatillos, garlic, cilantro, avocados, pickled jalapeños, Beef Rub, and sour cream.
Blend until smooth and creamy. Chill until ready to serve. -
Fry Until Crispy:
Heat oil in a deep fryer or heavy pot to 375°F.
Carefully drop the smoked pork belly pieces in and fry until golden and crispy (about 2–3 minutes). -
Serve & Enjoy:
Drain chicharrones on paper towels. Serve hot with generous scoops of the creamy avocado verde salsa.
💡Pro Tips
- For extra crackly skin, let pork belly air dry in the fridge overnight before smoking.
- Don’t overcrowd the fryer, crisp in batches for the best texture.
- The avocado verde salsa also works great as a taco topping or chip dip!
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