Here’s my go-to recipe for pork belly with guacamole, where crispy, melt-in-your-mouth pork meets creamy avocado goodness, all topped with a squeeze of fresh lime and a sprinkle of cilantro.
This combination has become a regular at our weekend family dinners. I often make extra guacamole because my kids always want more to scoop up with chips while the pork belly cooks. And let’s be honest – who doesn’t love having leftover guacamole in the fridge?
Why You’ll Love This Pork Belly with Guacamole
- Perfect crispy skin – The cooking method ensures you get that satisfying crackling on top while keeping the meat underneath tender and juicy.
- Restaurant-quality dish – This combination of crispy pork belly and fresh guacamole gives you the same flavors you’d find at your favorite gastropub, but at a fraction of the cost.
- Make-ahead friendly – You can cook the pork belly in advance and just crisp it up before serving, making it perfect for entertaining or meal prep.
- Flavor combination – The rich, savory pork belly pairs perfectly with the cool, creamy guacamole, creating a balance of textures and tastes that makes every bite exciting.
- Low-carb compatible – This dish naturally fits into low-carb and keto eating plans while still being satisfying and full of flavor.
What Kind of Pork Belly Should I Use?
For the best results with this recipe, look for pork belly that has an even ratio of meat to fat and comes with the skin on. Fresh pork belly is available at most butcher shops and Asian markets, though you might need to ask for it specifically at regular grocery stores. When selecting your cut, check that the skin is intact and free from blemishes, and the meat should be pink with white fat layers. For the most flavor and best texture, choose a piece that’s at least 1-1.5 inches thick with visible striping of meat and fat throughout. If you’re buying from a butcher, ask them to score the skin for you – this will save you time and ensure even cooking.
Options for Substitutions
Let’s talk about some handy swaps you can make in this recipe if needed:
- Pork belly: While pork belly gives the best results with its rich fat content, you could use thick-cut bacon or even pork shoulder as alternatives. Keep in mind cooking times will need to be adjusted – bacon will cook faster, while shoulder might need more time.
- Avocados: For the guacamole, ripe avocados are a must – there’s really no good substitute here if you want authentic guacamole. But if you’re in a pinch, you could make a different sauce like salsa verde or chimichurri instead.
- Roma tomatoes: Any ripe, firm tomatoes will work here. Cherry tomatoes, diced regular tomatoes, or even canned diced tomatoes (drained well) can step in for Roma tomatoes.
- Jalapeño: You can swap jalapeños with serrano peppers for more heat, or use poblano peppers for a milder kick. Even a pinch of cayenne pepper works in a pinch.
- Cilantro: If you’re not a cilantro fan or don’t have any, fresh parsley can work as a substitute, though it will change the flavor profile a bit.
- Lime juice: Lemon juice makes a good substitute, or in a real pinch, you can use 2-3 tablespoons of white vinegar to get that needed acidity.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking pork belly is achieving that perfect crispy skin while keeping the meat tender – avoid rushing the cooking process, as low and slow is the key to breaking down the tough meat fibers. A common mistake is not scoring the skin properly before cooking; make sure to create shallow cuts in a diamond pattern, being careful not to cut into the meat below. To get that coveted crackling, pat the skin completely dry with paper towels and rub it with salt just before cooking – any moisture left on the surface will prevent proper crisping. For the guacamole, timing is crucial – don’t make it too far in advance as it will oxidize and turn brown, but you can slow this process by pressing plastic wrap directly onto the surface and adding a generous splash of lime juice. Finally, resist the urge to constantly flip or move the pork belly while it’s cooking, as this will prevent proper rendering of the fat and could lead to uneven cooking.
What to Serve With Pork Belly and Guacamole?
This rich and creamy combination calls for some bright, fresh sides to balance out the meal. A simple Mexican-style rice with a squeeze of lime juice makes a perfect base, while warm corn tortillas let you create tasty little tacos with the pork belly and guacamole. I love adding some pickled red onions or quick-pickled jalapeños on the side – the tangy crunch helps cut through the richness of the pork belly. For a veggie option, try serving some grilled corn on the cob with a sprinkle of chili powder and cotija cheese, or a light cabbage slaw dressed with lime juice to add some fresh crunch to each bite.
Storage Instructions
Keep Fresh: Keep the cooked pork belly and guacamole separate for best results. The pork belly can stay in an airtight container in the fridge for up to 4 days. For the guacamole, press plastic wrap directly onto its surface (this prevents browning) and it’ll keep in the fridge for 1-2 days.
Freeze: The cooked pork belly freezes really well! Just wrap it tightly in plastic wrap, then foil, and pop it in a freezer bag – it’ll keep for up to 3 months. I don’t recommend freezing the guacamole though, as it doesn’t maintain its texture well when thawed.
Reheat: To get that crispy skin back on your pork belly, reheat it in the oven at 375°F for about 10-15 minutes. If it’s frozen, thaw it overnight in the fridge first. Make fresh guacamole when you’re ready to serve – it tastes so much better when it’s just made!
| Preparation Time | 10-15 minutes |
| Cooking Time | 145-155 minutes |
| Total Time | 155-170 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 150-170 g
- Fat: 270-300 g
- Carbohydrates: 40-50 g
Ingredients
For the pork belly:
- 5 garlic cloves (crushed)
- 3 bay leaves
- 3 tbsp vinegar (white vinegar works well here)
- 1 tbsp whole black peppercorns
- 2 tbsp kosher salt (use Diamond Crystal for best results)
- 2 lb pork belly with skin (preferably skin-on pork belly for crispy skin)
For the guacamole:
- 1 finely diced jalapeño
- 1 lime (freshly juiced)
- 3 tbsp chopped cilantro
- 1/2 small red onion (diced very fine)
- 1/2 tsp salt
- 2 roma tomatoes (diced)
- 2 finely chopped garlic cloves (freshly minced for best flavor)
- 3 mashed avocados (ripe hass avocados are best)
Step 1: Cook the Pork Belly
Place the pork belly along with all the chicharrones ingredients in a wide cooking pot.
Pour in enough water until the pork belly is fully submerged.
Cover the pot and bring to a boil over medium-high heat.
Once boiling, reduce the heat to the lowest setting and let it cook for 45 minutes until the pork belly is tender.
Step 2: Air-Dry the Pork Belly
After cooking, transfer the pork belly to a wire rack and allow it to air-dry for about 10 minutes.
If any moisture remains on the surface, gently dab it off with a paper towel to ensure it’s dry before frying.
Step 3: Slow Fry the Pork Belly
In a large cooking pot, heat about 1 inch of oil to 250°F.
Carefully add the pork belly to the oil and cook it slowly for 2 hours until it becomes very crispy and hard.
During this time, try to maintain the oil temperature between 235-265°F for consistent cooking.
Step 4: Finish and Crisp Up the Pork Belly
Once the initial frying is complete, remove the pork belly from the pot and increase the oil temperature to 375°F.
Return the pork belly to the oil and cook for an additional 2-3 minutes.
This final step will cause the skin to bubble up and become super crispy.
Transfer the pork belly to a wire rack to drain any excess oil.
Step 5: Prepare the Guacamole
In a small bowl, simply combine all the guacamole ingredients.
Mix until well incorporated.
Serve alongside your freshly made crispy pork belly chicharrones and enjoy!
