Chicharrón and Guacamole 🥓🥑

Chicharrón and Guacamole

Ingredients
- 1kg (2.2 lb) pork belly with skin on
- 1 white onion
- 4 cloves garlic
- 20 peppercorns
- 2 bay leaves
- salt
- 2 kg (4.4 lb) pork lard
- 4 avocados
- 1 jalapeño pepper, finely diced
- small bunch coriander, finely sliced
- 1 lime

Method
1. Start by slicing the pork belly into roughly 1cm (0.4 inch) thick pieces. Place the slices in a large pot and cover with water.
2. Add half a white onion, 4 crushed garlic cloves, bay leaves, peppercorns, and a big pinch of salt to the water. Slowly simmer for 30 minutes.
3. Remove the pork from the water and place it on a wire rack to dry slightly for 10 minutes.
4. In a clean pot, add the pork lard and bring it up to temperature. Add the pork belly to the lard as it heats. Slowly cook the pork belly in the pork lard for 1 hour at 95°C (203°F).
5. After 1 hour, remove the pork belly from the lard and increase the temperature to 160-170°C (320-338°F).
6. Once the pork lard reaches the higher temperature, place the pork back into the lard for 5-6 minutes until it's golden brown and crispy.
7. Remove the chicharrón from the hot lard and place it on a wire rack, seasoning with salt immediately. (You can keep the pork lard and use it for other recipes. Cool it down and store it in your fridge until ready to use.)

Guacamole
1. While the pork is cooking in the lard for the first time, prepare the guacamole. In a bowl, add the avocados, half a finely diced white onion, finely sliced coriander, the juice of a lime, and a big pinch of salt. Mix well, but keep some texture in the avocado.
2. Serve the chicharrón with the guacamole on the side. Enjoy!

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[TheBadgameplayer]

My father made chicharron for a living for over 50 yrs, here's a tip from the recently departed master: instead of boiling and frying, cook the pork in a little of heavily salted water on medium heat, it will render the fat and when the water evaporates lower the heat at let fry til golden. The result, a crispy and crumbly texture out of this world ❤❤

[Vivamexicocsbrones]

Greetings from Mexico, this look darn good.

[jcgvallejo]

That guacamole is really Mexican and the Chicharrones look delicious. Cheers from south Mexico.

[minpeaceandlove]

Ummm... you did these chicharrones justice!!!! Super great!!

[heidivaliev]

Wow, Mitch's editing skills are freakin' AWESOME!! Course... your chef skills are unparalleled!😊

[RadleyBO]

There are only a few YouTube cooks/chefs that I would genuinely love to meet and/or eat their food, but you are seriously #1 on my list. Everything you cook looks fantastic!

[jennifergreiner]

Oooh, one of my favorite snacks! Add an agua fresca or a cold beer and it’s a wrap!

[iandexterong]

Yummy! In Philippines, we dipped it with vinegar, chopped chilli, onion and garlic and parsley sauce 😋

[jram]

Andy you are by far great. Not just a great chef but a great content creator. Because of this beautiful marriage between the two, my 9yr old daughter wants to be a chef. Thank you for sharing your gift.

[alansanchez]

Your guacamole has my mexican approval. You are a good chef! Love your channel

[suzannelang]

Man, the instant craving hit really hard!

[kinaar]

In Brazil we call the pork belly “torresmo”…. It’s really delicious!!

[sverdrup]

Hi Andy, your channel is the best! Would love to see the Afro-Brazilian street food dish “acarajé”!

[MasterG]

Wow! Getting better by the day!! Delicious!

[mjacobs]

This is delicious. It's mouth watering.

[KeyonaThesweetest]

The editing skills of this video are phenomenal

[lm]

Guacamole y chicharrón 😋👍
Felicidades desde México🇲🇽

[hectortorres]

Que ricooo Igualitos como en el pueblo de mi mamá en el estado de guerrero en mexico😊

[junebugg]

Those look good .. Guac looks good .. requesting Albondigas chef Mexican mexican dish!! I’ll keep requesting.

[jayzdayz]

God that Guacamole looked sooo good 🤤🤤