Pork Belly Chicharrón with Guacamole
45 min.
Medium
Low
This Air Fryer Pork Belly Chicharón is the perfect “healthy-ish” upgrade to a classic favorite, ultra crispy on the outside, juicy on the inside, with no deep-frying needed. It’s paired with a light, creamy guacamole made with avocado and Greek yogurt, then finished with crispy jalapeño chicharón bites for the ultimate cunch + spicy kick. A bold, satisfying dish that... Read More
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Pork belly
(skin-on preferred): (500 g)
Jalapeño
1 large, sliced into rings
Lime juice
1 tbsp
Flakes salt
1 tsp
Black pepper
1/2 tsp
Baking powder
1 tsp (for ultra crispy texture)
Olive oil
(very light)
Salt
pepper to taste
Avocado
1 medium (about 150 g edible)
Greek yogurt
0%: 2 tbsp (30 g)
Red onion
2 tbsp, finely diced
Persil shopped
1 small handful, chopped
45 min.
Pat the pork belly completely dry with paper towels. Lightly score the skin (don’t cut into the meat too deeply). In a bowl, mix: salt, pepper, and baking powder. Rub the seasoning mixture all over the pork belly (skin side especially). Add olive oil last and rub again. Optional: let it rest 5 minutes (or cook immediately).
Preheat air fryer to 390°F / 200°C for 3–5 minutes. Place the pork belly in the basket, skin-side up. Cook time: 390°F (200°C) 20 minutes. Flip and cook at 390°F (200°C) for 10–15 more minutes. Rest 5 minutes, then slice. Tip: If skin isn’t crackling enough, add 2–3 extra minutes at the end.
Slice jalapeños into rings. Pat dry (very important). Toss in a bowl with: 1/2 tsp baking powder, pinch of salt. Air Fryer at 390°F / 200°C for 8 minutes, shaking the basket halfway. Result: crispy jalapeño rings like “jalapeño chicharrón.”
Mash avocado in the guacamole bowl. Add Greek yogurt and mix until creamy. Mix in: lime juice, onion, cilantro, salt, and pepper. Top with your jalapeño chicharrón rings right before serving for maximum crunch.
Serving:
2
45 min.
Medium
Low
This Air Fryer Pork Belly Chicharón is the perfect “healthy-ish” upgrade to a classic favorite, ultra crispy on the outside, juicy on the inside, with no deep-frying needed. It’s paired with a light, creamy guacamole made with avocado and Greek yogurt, then finished with crispy jalapeño chicharón bites for the ultimate cunch + spicy kick. A bold, satisfying dish that feels indulgent, but stays fresh and balanced.
Pork belly
(skin-on preferred): (500 g)
Jalapeño
1 large, sliced into rings
Lime juice
1 tbsp
Flakes salt
1 tsp
Black pepper
1/2 tsp
Baking powder
1 tsp (for ultra crispy texture)
Olive oil
(very light)
Salt
pepper to taste
Avocado
1 medium (about 150 g edible)
Greek yogurt
0%: 2 tbsp (30 g)
Red onion
2 tbsp, finely diced
Persil shopped
1 small handful, chopped
45 min.
Pat the pork belly completely dry with paper towels. Lightly score the skin (don’t cut into the meat too deeply). In a bowl, mix: salt, pepper, and baking powder. Rub the seasoning mixture all over the pork belly (skin side especially). Add olive oil last and rub again. Optional: let it rest 5 minutes (or cook immediately).
Preheat air fryer to 390°F / 200°C for 3–5 minutes. Place the pork belly in the basket, skin-side up. Cook time: 390°F (200°C) 20 minutes. Flip and cook at 390°F (200°C) for 10–15 more minutes. Rest 5 minutes, then slice. Tip: If skin isn’t crackling enough, add 2–3 extra minutes at the end.
Slice jalapeños into rings. Pat dry (very important). Toss in a bowl with: 1/2 tsp baking powder, pinch of salt. Air Fryer at 390°F / 200°C for 8 minutes, shaking the basket halfway. Result: crispy jalapeño rings like “jalapeño chicharrón.”
Mash avocado in the guacamole bowl. Add Greek yogurt and mix until creamy. Mix in: lime juice, onion, cilantro, salt, and pepper. Top with your jalapeño chicharrón rings right before serving for maximum crunch.
Serving:
2
