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How to Make Crispy Chicharrones at Home

Ingredients

Scale

For the Chicharrones:

  • Pre-made chicharrones (available at most grocery stores or Latin markets)
    • Or to make from scratch:
    • Pork skin, cut into pieces
    • Salt

For the Fresh Guacamole:

  • 2 ripe avocados
  • 1 small onion, finely chopped
  • 1 tomato, seeded and diced
  • 1–2 jalapeños, seeded and minced (adjust to taste)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)

Instructions

If Making Chicharrones from Scratch:

  1. Prepare the Pork Skin:
    • Rinse the pork skin and pat dry. Cut into manageable pieces.
    • Season with salt and let it sit, preferably overnight in the refrigerator, to dry out.
  2. Cook the Pork Skin:
    • Place the pork skin pieces in a large pot and cover with water. Bring to a boil, then simmer until the water evaporates and the skins start to fry in their own fat, turning golden and crispy.
    • Remove the chicharrones from the pot and drain on paper towels.

For the Fresh Guacamole:

  1. Prepare the Avocados:
    • Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
  2. Make the Guacamole:
    • Mash the avocado with a fork or potato masher to your desired consistency.
    • Add the chopped onion, tomato, jalapeños, and lime juice. Mix well.
    • Season with salt and pepper, and if using, stir in chopped cilantro.
  3. Serve:
    • Serve the fresh guacamole with the chicharrones. If the chicharrones are large, you can break them into smaller pieces for easier dipping.
  • Author: Maria