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Crunchy Juicy Smokin’ Fried Chicharrón Strips Dipped in Guacamole Recipe

Prep Time: 15 Min | Cook Time: 4 Hrs


  • 1
    Pork Belly Strips: 4 - 5lbs (make sure to leave the skin on)
  • 2
    Olive Oil: Binder, to taste
  • 3
    Certified Sazón Mix Seasoning: to taste
  • 4
    Char-Griller Grills Creole Seasoning: to taste
  • 5
    5-Minute Avocado Dip: 1 pitted avocado, Juice of 1 lime, Sea salt to taste, and Cilantro to taste. Combine and serve.
  • 6
    Cast Iron Skillet with a little oil for frying
  • 7
    Char-Griller Grills XD 8250 Smoker/Grill with lump charcoal and Mesquite Smoking Wood with charcoal basket a drip pan


  1. Coat all sides of the pork belly strips with olive oil.
  2. Season all sides of the pork belly with Certified Sazón Mix Seasoning and Char- Griller Grills Creole Seasoning.
  3. Rest in the fridge while firing up the smoker/grill.
  4. Fire up the smoker/grill in the main grilling area on the right side of the ash pan with lump charcoal in a charcoal basket and a mesquite wood log atop the cooking grate over the fire.
  5. Place the pork belly strips onto the cooking grates on the opposite side of the fire.
  6. Cook the pork belly for 2 1/2 hours, rotating the meat periodically and adding fuel as needed.
  7. Warm up the cast iron skillet with oil directly over the fire.
  8. Take your time and fry two pieces or pork belly at a time in the skillet for a few minutes on each side.
  9. Remove them from the cast iron skillet and place them on the opposite side of the fire for an additional 20 minutes.
  10. Remove and let them rest for 15 minutes.
  11. Plate with avocado dip & enjoy every single crunchy, fatty, meaty bite!

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