Recipe by Miguel Raya with Cooking With Fire
If you’ve never had pork belly fried twice, you’re in for a treat. The first fry slowly renders the fat until it’s melt-in-your-mouth tender. The second fry? That’s where the magic happens—crispy, golden edges that shatter with every bite. Pair it with a fresh guacamole, and you’ve got the ultimate backyard snack to share.
Ingredients
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Pork belly strips
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Kosher salt
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Lard (enough to reach the fill line in your LoCo Disco)
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3 ripe avocados
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1 tomato, diced
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½ small onion, finely chopped
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1–2 jalapeños, minced
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Handful of cilantro, chopped
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Juice of 1 lime
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Salt & pepper
Instructions
1. Prep the Pork Belly
Score the fat side of each strip in a shallow crosshatch. Pat dry and season generously with kosher salt. Let rest 20–30 minutes at room temperature.
2. First Fry (Low & Slow)
Fill the LoCo Disco with lard up to the fill line. Heat gently to 275–300°F. Fry the strips in batches for 45–60 minutes, turning occasionally, until golden and much of the fat has rendered. Remove and drain on a rack.
3. Rest the Pork
Let strips cool 30–45 minutes at room temp (or chill in the fridge for a few hours/overnight).
4. Make the Guacamole
Mash avocados and stir in tomato, onion, jalapeños, cilantro, lime juice, salt, and pepper. Cover until ready to serve.
5. Second Fry (Crispy Finish)
Raise oil temp to 375–400°F. Fry cooled strips in small batches for 3–5 minutes until puffed, blistered, and irresistibly crispy. Drain on paper towels.
6. Serve
Sprinkle with salt while hot. Slice into pieces and serve with guacamole—or tuck them into tacos, sliders, or rice bowls.