Crispy pork belly & guacamole
Crispy chicharrón-style pork belly with chunky avocado, tomato, lime, coriander and basil guacamole.
Ingredients
- Pork belly
- Oil for frying
- 1/2 lime and 1/2 tomato per avocado
- Round avocados
- Red onion or shallot, diced
- Fresh coriander and basil
- 1/4 cup olive oil
- Salt and cracked pepper
- Jalapeño, optional
The kitchen spell
- Score the pork meat at one-inch intervals, leaving the skin intact.
- Fry over medium-high heat until golden on every side, finishing with the skin in the oil. Drain on paper towels.
- Mash avocado with onion or shallot and lime juice, keeping some texture.
- Remove tomato seeds and juice, then dice and add the tomato.
- Fold in coriander, basil, olive oil, seasoning and optional jalapeño. Serve with the pork.
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