Smokin’ Fried Chicharrón Strips

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Crunchy Pork Belly Recipe

Indulge in the tantalizing flavors of smoky, succulent pork belly strips with this mouthwatering recipe cooked on the Grand Champ Offset Smoker. With a perfect blend of spices and a touch of mesquite wood-infused smokiness, these crispy pork belly strips are an absolute delight for your taste buds. To get started, we'll show you how to prepare and cook these savory delights step by step. So, roll up your sleeves, fire up the grill, and let's get cooking!

Pork Belly on an Offset Smoker

Pork belly's fatty nature makes it an excellent candidate for smoking on an offset smoker. The slow-rendering fat, combined with the choice of seasonings, wood, and cooking techniques, results in a dish that's bursting with smoky goodness and a perfect blend of textures. This recipe truly showcases why pork belly and an offset smoker make an exceptional pairing

Why the Grand Champ XD?

With 1200 sq. in. of cooking space, expanded metal cooking grates, an included charcoal basket and felt gaskets on all lids and doors, this is a seriously hard-working smoker. Made from extreme duty steel, it'll last you season after season.

by James Llorens

Smokin’ Fried Chicharrón Strips

Serves:
6
Cook Time:
3 - 4 hours
Skill:
Intermediate
Method:
Fried
|
Smoked
Food:
Pork

Ingredients

How many people are you serving?

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  • Main

  • Avocado Dip

  • Tools

Instructions

  1. 01

    Coat all sides of the port belly strips with olive oil

  2.  

    Ingredients

    • 5 pounds Pork belly strips, skin on
    • Olive oil as binder, to taste

  3. 02

    Season all sides of the pork belly with Certified Sazón Mix Seasoning and Char-Griller Creole Seasoning.

  4.  

    Ingredients

    • Certified Sazón Mix Seasoning, to taste
    • Char-Griller Grills Creole Seasoning, to taste

  5. 03

    Rest in the fridge while firing up the smoker/grill.

  6. 04

    Fire up the smoker in the main grilling area to the right of the ash pan with lump charcoal in a charcoal basket and a mesquite wood log atop the cooking grate over the fire.

  7.  

    Ingredients

    • Grand Champ™ Offset Smoker
    • Mesquite smoking wood
    • Charcoal basket

  8. 05

    Place the pork belly strips onto the cooking grates on the opposite side from the fire.

  9. 06

    Cook the pork belly for 2 1/2 hours, rotating the meat periodically and adding fuel as needed.

  10. 07

    Put a little oil in the cast iron skillet and warm it directly over the fire.

  11.  

    Ingredients

    • Cast iron skillet

  12. 08

    Take your time and fry two pieces or pork belly at a time in the skillet for a few minutes on each side.

  13. 09

    Remove them from the cast iron skillet and place them on the opposite side of the fire for an additional 20 minutes.

  14. 10

    Remove and let them rest for 15 minutes.

  15. 11

    While the pork belly is resting, combine all the ingredients for the Avocado Dip in a separate bowl.

  16.  

    Ingredients

    • 1 Avocado, pitted
    • Juice of 1 lime
    • Sea salt, to taste
    • Cilantro, to taste

  17. 12

    Plate with avocado dip & enjoy every single crunchy, fatty, meaty bite!

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