Pork Belly Chicharrones
Pork Belly Chicharrones
Smoked Pork Belly turned into Crispy Mexican-Style Chicharrones
- Author
- Malcom Reed
Ingredients
- 5lb pork belly
- 1/4 cup Kosher salt
- 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.
