Crispy Pork Belly with Guacamole

We first had this dish in “Rocky Point” (Puerto Peñasco, Mexico) and were blown away by the deliciousness!

Things to know:

How do I get my pork crackling crisp?

First of all, the day before you cook it, dry the skin as best you can.  Then puncture the skin several times either with a sharp knife, or like the tenderizer we mention at the end of the recipe.  Then place the pork belly on a rack with a baking sheet and generously apply sea salt to the skin.  Place the pork belly, skin side up, into your refrigerator overnight.  The day of the cook, the key is cooking the skin at high heat.  Cook the belly in your preferred manner (we are smoking ours), then either place the pork belly, skin side down in 350-375F oil in a skillet and cook until the skin is to your liking.  You can also use an air fryer (as we do in this recipe)!

Is it better to cook pork belly fast or slow?

Pork belly needs a combination of slow, gentle heat to tenderize the meat, plus a shorter blast at a higher heat to crisp up the skin.  That is why we first smoke the belly at 275F, then finish it off in the air fryer at 400F.

What is the best cooking method for pork belly?

Braising is a popular method, though we prefer smoking, then finishing off the skin at a high temp, either in oil or the air fryer.

Where was guacamole invented?

Guacamole was invented in Mexico by the ancient Aztec civilization, who mashed avocados with tomatoes, chilies, and other local ingredients, calling their creation “ahuaca-mulli,” meaning avocado mixture. The Spanish later encountered this dip in the 16th century and adapted the name to the familiar “guacamole,” adding ingredients like onions, cilantro, and lime juice over time.