Smoked and Fried Chicharron – Cuso Cuts

Ingredients

• 3 lbs pork belly (feeds about 5 people)
• Cuso’s Lemon Pepper Seasoning
• 4 medium avocados, ripe
• 1/2 small red onion, finely diced
• 2 Firm tomatoes, diced (Roma is a good choice)
• 2 tablespoons cilantro, chopped fine
• 1 jalapeno pepper, seeded and finely diced (or serranos for more heat)
• 1 lime, juiced
• 1/2 teaspoon sea salt
• 1 cup Sour cream (binder)
• Peanut oil
• Heat your smoker to 275F
• Score the pork belly on both sides using a Chef’s Knife
• Sprinkle with Cuso’s Lemon Pepper Seasoning evenly all over
• Smoke the pork belly for 2 hours or until the internal temperature reaches 180F
• While the meat smokes, you can assemble your guacamole
• Slice the avocados in half and remove all the flesh into a mixing bowl
• Mash the avocado flesh using a fork
• Chop the red onions, tomatoes, cilantro, and pepper. Add to the mixing bowl.
• Stir in the juice of 1 lime, sea salt, and sour cream. Stir and chill until service.
• When the pork belly comes off the grill, it’s time to deep fry it.
• Heat your deep frier to 350F