Pork Belly smoked on a pellet grill then deep fried to get a smokey, crispy chicharon.
Pork Belly Chicharrones
Smoked Pork Belly turned into Crispy Mexican-Style Chicharrones
Malcom Reed
Ingredients
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5lb pork belly
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1/4 cup Kosher salt
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2-3 Tablespoons Malcom's Grande Gringo Mexican Seasoning
Directions
Slice pork belly into 1 1/2" strips.
Season with Kosher salt on all sides.
Place on a greased wire rack over a foil lined sheet pan.
Prepare pellet grill for smoking at 275 degrees. Place pan with pork belly strips on the smoker and cook for 2.5 hours.
Remove from grill and drop in 350 degree oil for 2-3 minutes until crispy. Drain for 2 minutes then drop back in the oil for a 2nd fry to make them extra crispy.
Cut the chicharrones into bite size pieces and serve with tortillas, fresh guacamole, and salsa for tacos.