#ad This might just be the world’s greatest snack! Nutritious and delicious ! Crispy pork belly chicharrones made with one of the coolest proteins out there. Ingredients: 2 lbs Pork belly 1 White onion 6 ClovesGarlic 3 Bay Leaves 1 Tbsp Peppercorn Salt 4 Large Hass Avocados 1-2 Jalapenos ¼ Cup Diced White Onion ¼ Cup Chopped Cilantro Kosher Salt 2-4 Limes Juiced Instructions: Outdoor Cooking Recommended Fill a stock pot with water, salt, aromatics, and bring to a boil. While that heats up, prepare your pork belly by slicing it into ¾ inch strips. Simmer pork belly for 45 mins and then remove and pat dry. Heat lard to 250F and add in the dried pork belly strips. Fry for 2 hours. After two hours, remove the pork belly, raise the heat to 400F and flash fry the pork belly a second time until golden brown. After frying, sprinkle with kosher salt while the pork belly is still hot. While that cools we make our guacamole. Add in diced jalapeno, onions, cilantro, and 1 tsp kosher salt into a molcajete and break down the ingredients into a paste. Add in your avocados one at a time, grinding the avocados into the paste. Taste and adjust salt and lime juice to your personal preference before serving it alongside your chicharrones. @tastewhatporkcando served with Guac! #foodie #foodiesofinstagram #chicharron #easyrecipes
