Triple Cook Pork Belly Chichoron Bowl with Mexican Rice and Guacamole

Preparación

1. 1

   Cut the pork belly into bite-sized strips or cubes.

2. 2

   In a large pot, add 1 liter of water and bring to a boil. Add the pork belly, 1 tsp salt, and

3. 3

   5 tsp black pepper. Simmer for 45 minutes until the pork is tender.

4. 4

   Remove the pork belly from the water and pat dry with paper towels. Let it cool to room temperature.

5. 5

   Heat 2 cups of vegetable oil in a deep pan or wok to 180°C (350°F). Fry the pork belly pieces in batches for 5-6 minutes until lightly golden. Remove and drain on paper towels.

6. 6

   Let the pork belly rest for 10 minutes. Increase the oil temperature to 200°C (390°F). Fry the pork belly again for 2-3 minutes until extra crispy and puffed. Drain well.

7. 7

   To assemble the bowl, place 1 cup of cooked Mexican rice in each serving bowl. Top with crispy pork belly chichoron.

8. 8

   Add a generous scoop of guacamole and a spoonful of tomato salsa on the side.

9. 9