Smoked and Fried Chicharron

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Smoked and Fried Chicharron - Cuso Cuts

Salty, savory, and crunchy – those three words sum up my Smoked and Fried Chicharron succinctly. If you’ve never heard of Chicharron, it’s made from pork belly, essentially a kissing cousin to bacon. As the name implies, pork belly comes from the pig’s belly. It is fatty (which brings flavor)  and boneless. 

You can get pork belly at the grocery store, but a butcher will be able to cut one to your size. A whole one is a whopping 12 pounds. So unless you’re having a large game-day gathering, you’ll probably want a smaller cut.

For this recipe, I suggest using Apple wood for smoking.


PitMaster’s Memo: Guacamole – the Way Back Machine

There is some discussion about exactly when Guacamole came into human diets. A good possibility is that the Aztecs started it in the 1500s. At this time, they made a green, saucy spread with much the same ingredients as modern Guacamole.

The Aztecs named the mixture ahuaca-mulli which roughly translates as “avocado mixture.” We also could derive the name from the Nahuatl language of Central Mexico, huaka’mole. In either case, Aztecs valued guacamole, thinking it was an aphrodisiac promoting love and fertility.


Sides

  • Baby carrots in honey butter
  • Grape tomato salad
  • Parmesan cauliflower bites
  • Smoked deviled eggs 
  • Stuffed mushrooms


From the Bar

  • Amber Ale
  • Green tea
  • Indian Pale Ale
  • Margarita (of course)
  • Reisling
  • Sauvignon Blanc
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