Best Fried Chicharrones with Guacamole on the Side
This Fried Chicharrones with Guacamole recipe is a perfect combination of crispy, savory goodness with the creamy, tangy kick of fresh guacamole. Chicharrones, also known as fried pork skin, are a beloved snack in many cultures for their irresistible crunch and rich flavor. Paired with a homemade guacamole made from ripe avocados, lime, and fresh herbs, this dish makes for the ultimate appetizer or snack that is sure to be a crowd-pleaser. Whether you're looking for a quick bite to enjoy during game day, a side dish, or just a savory treat, this recipe is the perfect addition to your menu!
Equipment
- Large skillet or frying pan
- Paper towels (for draining)
- Mixing bowl
- Knife
- Cutting board
- Spoon for scooping guacamole
Ingredients
- For the Fried Chicharrones:
- 1 pound pork skin can be found at most butcher shops
- Salt to taste
- Vegetable oil for frying
- For the Guacamole:
- 2 ripe avocados peeled and pitted
- 1 small tomato finely chopped
- 1/4 cup finely chopped onion
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Prepare the Chicharrones: Start by cutting the pork skin into small pieces or strips, depending on your preference. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the pork skin pieces to the pan, frying until golden brown and crispy, about 5-7 minutes. Remove the chicharrones from the skillet and drain on paper towels to remove excess oil. Sprinkle with salt while still hot for added flavor.
- Make the Guacamole: While the chicharrones are frying, prepare the guacamole. In a mixing bowl, mash the ripe avocados with a fork until smooth but still a little chunky. Add the finely chopped tomato, onion, cilantro, lime juice, salt, and pepper, and stir until well combined.
- Serve: Plate the fried chicharrones alongside a generous scoop of fresh guacamole. You can garnish the guacamole with extra cilantro or a slice of lime if desired.