Smoked Fried Chicharron & Spicy Guacamole Dip

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Prep Time: 10 Min | Cook Time: 2 hrs

  • Pork Belly
  • Sea Salt
  • Peanut Oil

 

Avocado Dip

  • 2 whole avocados
  • 2 diced jalapenos
  • 1/4 cup green onions
  • 2 limes juiced
  • 2 tbsp SPG
  1. Score the pork belly in a crosshatched pattern for more smoke penetration.
  2. Olive oil as binder then season with salt. 
  3. Smoker indirect at 350F using Cherrywood for 1 hr or until it reaches an internal temp of 180F
  4. Heat up oil to 300F then fry for about 2-3 mins a side. 
  5. Bring up the oil temp to 350-400F then fry a 2nd time for 2-3 min for more crisp. 
  6. For avocado dip and all ingredients to blender or Molcajete and mix well.

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