No Way Jose Cuisine

This viral combo is way better in a taco. Although it can sound hard to make, it is so easy! Follow the essential steps to avoid accidents and have the perfect, crispy chicharrones. If you buy the pork belly online to get delivered to your home, please ensure it's SKIN ON pork belly because it is mainly sold without skin. I usually buy it in Asian stores/markets; it's always of excellent quality and cheaper than elsewhere. Get some oil splatter guards if you are making them inside your home; it helps to catch all the tiny particles of grease flying in your kitchen, and also in case of a splatter if you didn't dry the meat well enough. Splatter guards are very cheap.

Pork Belly Chicharrones w/ Guacamole

Cut the pork belly in stripes of about 1 inch of thickness, and not too long, just the right size to fit in a corn tortilla.

Add all the ingredients to a pot and cover with water; cook it on high for 20 minutes and remove the foam on top while cooking.

Drain them from the water, lay them on paper towels, and tap the top with more paper towels to eliminate the excess water. Then let them air dry for about 30 minutes. Please ensure they are dry to avoid oil splatters when frying them.

The most important part is frying them in lard because lard won’t burn as fast as oil. Put the lard in a frying pot or wok on high heat, wait until the lard is smoky hot, and add carefully the meat, if you are not sure if the meat is dry enough, use the oil splatter guard, fry for 15 minutes, take them out, and because the temperature of the lard went down, wait until is smoking hot again; add them back and fry them until golden brown and crispy, about 10 minutes. This process will make bubbles on the skin crispier and easier to chew. If you fry them in oil, fry them at 300 for 20 minutes, then remove them and bring the oil up to 375 to fry for another 5 minutes or until crispy.

To make the guacamole, burn the jalapenos straight on the fire or with a torch, you can also air fry at 400 for 10 minutes, but the chard will give so much flavor. Squeeze the lime and grind it with the jalapeno in a molcajete or mortar; add the avocados, smash, and mix to incorporate all the ingredients, and season with salt.

These are perfect in a corn tortilla taco!