Hoofdgerecht
Chicharron with Guacamole
1 u 30 minVoor 4Nutri-Score D€€
D
1 u 30 min
1 u 30 minChicharron with Guacamole
wat je nodig hebt
Ingrediënten
pork belly (cut into large chunks)Vlees1 kg
saltKruiden en specerijen15 g
black pepper (ground)Kruiden en specerijen3 g
bay leavesKruiden en specerijen2 stukken
garlic (cloves, smashed)Groente en fruit4 stukken
vegetable oil (for deep frying)Voorraadkast1 liter
avocado (ripe, halved and pitted)Groente en fruit3 stukken
lime (juiced)Groente en fruit1 stuk
red onion (finely chopped)Groente en fruit50 g
tomato (deseeded and finely chopped)Groente en fruit1 stuk
cilantro (chopped)Groente en fruit15 g- jalapeño (finely chopped)Groente en fruit1 stuk
- salt (for the guacamole)Kruiden en specerijen3 g
per portie
Voedingswaarden
1.410kcal
- Koolhydraten
- 11 g
- Eiwitten
- 26 g
- Vetten
- 140 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Mengkom
Schuimspaan- Pureestamper
stap voor stap
Bereiding
- Stap 1
Boil the pork belly
- Place the pork belly in a stockpot and cover with water.
- Add the salt, black pepper, bay leaves and garlic.
- Bring to a boil and simmer until the meat is tender.
- Stap 2
Dry the pork
- Remove the pork belly from the pot and drain well.
- Pat dry and let it cool and air-dry so the skin crisps when fried.
- Stap 3
Fry the chicharron
- Heat the oil in a frying pan or deep pot.
- Fry the pork belly pieces until golden, puffed and crispy.
- Drain on a rack or paper towels.
- Stap 4
Make the guacamole
- Scoop the avocado flesh into a mixing bowl and mash with the lime juice and salt.
- Fold in the red onion, tomato, cilantro and jalapeño.
- Stap 5
Serve
- Pile the crispy chicharron on a plate and serve with the guacamole.