Chicharron Miami

Directions Print

1. Slice cooked pork belly into 1.5"x1.5" squares (include rind/skin).
2. Fry pork belly until a even dark brown , do not over fry.
3. In a bowl mix avocado chunk, diced red red onion, minced garlic, and chopped cilantro. Fold to mix, and add lime juice. Salt and pepper to taste.
4. Peel and cut green plantain in 2" slices. Fry for approximately 4-5 minutes until a slightly golden yellow. Take out of fryer and let rest 5 minutes.
5. Stand fried plantains upright, place parchment paper on top of fried plantain and smash down with smash burger press until it is about 1/2" thick. After you smash all slices place back into fryer until a deep golden brown. Salt immediately once out of fryer.
6. On a platter or big plate arrange chicharron (pork belly) tostone (green plantain) and in bowl place avocado mix. Garnish with chopped cilantro and pickled onions.