45 min.
Medium
Low
This Air Fryer Pork Belly Chicharón is the perfect “healthy-ish” upgrade to a classic favorite, ultra crispy on the outside, juicy on the inside, with no deep-frying needed. It’s paired with a light, creamy guacamole made with avocado and Greek yogurt, then finished with crispy jalapeño chicharón bites for the ultimate cunch + spicy kick. A bold, satisfying dish that... Read More
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Pork belly
(skin-on preferred): (500 g)
Jalapeño
1 large, sliced into rings
Lime juice
1 tbsp
Flakes salt
1 tsp
Black pepper
1/2 tsp
Baking powder
1 tsp (for ultra crispy texture)
Olive oil
(very light)
Salt
pepper to taste
Avocado
1 medium (about 150 g edible)
Greek yogurt
0%: 2 tbsp (30 g)
Red onion
2 tbsp, finely diced
Persil shopped
1 small handful, chopped
45 min.
Pat the pork belly completely dry with paper towels. Lightly score the skin (don’t cut into the meat too deep). In a bowl mix: salt, pepper, baking powder. Rub the seasoning mixture all over the pork belly (skin side especially). Add olive oil last and rub again Optional: let it rest 5 minutes (or cook immediately).
Preheat air fryer 390°F / 200°C for 3–5 minutes. Place pork belly in basket skin-side up. Cook time: 390°F (200°C) — 20 minutes Flip 390°F (200°C) — 10–15 minutes more Rest 5 minutes, then slice Tip: If skin isn’t crackling enough, add 2–3 extra minutes at the end
Slice jalapeños into rings. Pat dry (very important). Toss in a bowl with: 1/2 tsp baking powder pinch of salt Air Fryer at 390°F / 200°C for 8 minutes, shaking basket halfway. Result: crispy jalapeño rings like “jalapeño chicharrón”
Mash avocado in the guacamole bowl. Add Greek yogurt and mix until creamy. Mix in: lime juice, onion, cilantro, salt + pepper Top with your jalapeño chicharrón rings right before serving for maximum crunch
Serving:
2
by Chef Marvin Piña
45 min.
Medium
Low
This Air Fryer Pork Belly Chicharón is the perfect “healthy-ish” upgrade to a classic favorite, ultra crispy on the outside, juicy on the inside, with no deep-frying needed. It’s paired with a light, creamy guacamole made with avocado and Greek yogurt, then finished with crispy jalapeño chicharón bites for the ultimate cunch + spicy kick. A bold, satisfying dish that feels indulgent, but stays fresh and balanced.
45 min.
Medium
Low
This Air Fryer Pork Belly Chicharón is the perfect “healthy-ish” upgrade to a classic favorite, ultra crispy on the outside, juicy on the inside, with no deep-frying needed. It’s paired with a light, creamy guacamole made with avocado and Greek yogurt, then finished with crispy jalapeño chicharón bites for the ultimate cunch + spicy kick. A bold, satisfying dish that feels indulgent, but stays fresh and balanced.
Pork belly
(skin-on preferred): (500 g)
Jalapeño
1 large, sliced into rings
Lime juice
1 tbsp
Flakes salt
1 tsp
Black pepper
1/2 tsp
Baking powder
1 tsp (for ultra crispy texture)
Olive oil
(very light)
Salt
pepper to taste
Avocado
1 medium (about 150 g edible)
Greek yogurt
0%: 2 tbsp (30 g)
Red onion
2 tbsp, finely diced
Persil shopped
1 small handful, chopped
45 min.
Pat the pork belly completely dry with paper towels. Lightly score the skin (don’t cut into the meat too deep). In a bowl mix: salt, pepper, baking powder. Rub the seasoning mixture all over the pork belly (skin side especially). Add olive oil last and rub again Optional: let it rest 5 minutes (or cook immediately).
Preheat air fryer 390°F / 200°C for 3–5 minutes. Place pork belly in basket skin-side up. Cook time: 390°F (200°C) — 20 minutes Flip 390°F (200°C) — 10–15 minutes more Rest 5 minutes, then slice Tip: If skin isn’t crackling enough, add 2–3 extra minutes at the end
Slice jalapeños into rings. Pat dry (very important). Toss in a bowl with: 1/2 tsp baking powder pinch of salt Air Fryer at 390°F / 200°C for 8 minutes, shaking basket halfway. Result: crispy jalapeño rings like “jalapeño chicharrón”
Mash avocado in the guacamole bowl. Add Greek yogurt and mix until creamy. Mix in: lime juice, onion, cilantro, salt + pepper Top with your jalapeño chicharrón rings right before serving for maximum crunch
Serving:
2
