Looking for a fun new recipe to make in your air fryer? This air fryer pork belly chicharron with chimichurri guacamole is for you. Introduced by Spanish colonies to Central and South America, chicharron is a quintessential street food classic in Latin American cooking. Made from either pork belly or pork rind, chicharron is a crispy and tender mouthful of savoury goodness.
Chimichurri, on the other hand, is an herbaceously acidic topping typically used in Argentinian cuisine. It is one of my favourite ways to marinate meats, and is also excellent as a dipping sauce for empanadas. In this recipe, I combine two childhood favourites into one dish that’s perfect for summer fiestas.
Related: This Creamy Aperol Margarita is the Ultimate Summer Sip
ingredients
Chicharron
Chimichurri Guacamole
directions
On a cutting board, carefully cut pork belly lengthwise into 1-inch thick slices. To a large pot of boiling water, add pork belly, onion and salt. Boil for 40 minutes and drain.
In a small bowl, combine combine parsley, cilantro, oregano, shallot, garlic and chili pepper. Mix to combine.
To the herb mixture, add olive oil, red wine vinegar, salt and pepper. Mix to combine and marinate at room temperature for 15-20 minutes.
Coat boiled pork belly with neutral oil and place in air fryer. Cook at 400°F for 15 minutes or until golden brown and crispy. Once cooked, remove from air fryer and squeeze lime over top.
Add half of the chimichurri mixture to mashed avocados and combine. Plate chicharron with a dollop of chimichurri guacamole. Serve remaining chimichurri on the side.
