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Pork Belly Chicharrones - Pork Belly smoked on a pellet grill then deep fried to get a smokey, crispy chicharron.

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Smoked Pork Belly turned into Crispy Mexican-Style Chicharrones

WHAT MALCOM USED IN THIS RECIPE:
Malcom's Grande Gringo - https://bit.ly/GrandeGringo
Red Handle 6" Knife - https://bit.ly/H2QKnife6
BBQ Gloves - https://bit.ly/H2Q_BBQGloves
Thermoworks Thermapen - https://alnk.to/fwt8XDb

Pork Belly Chicharrones Recipe

INGREDIENTS
5lb pork belly
1/4 cup Kosher salt
2-3 Tablespoons Malcom's Grande Gringo Mexican Seasoning

DIRECTIONS
1. Slice pork belly into 1 1/2" strips.
2. Season with Kosher salt on all sides.
3. Place on a greased wire rack over a foil lined sheet pan.
4. Prepare pellet grill for smoking at 275 degrees. Place pan with pork belly strips on the smoker and cook for 2.5 hours.
5. Remove from grill and drop in 350 degree oil for 2-3 minutes until crispy. Drain for 2 minutes then drop back in the oil for a 2nd fry to make them extra crispy.
6. Cut the chicharrones into bite size pieces and serve with tortillas, fresh guacamole, and salsa for tacos.

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