The best crispy pork belly And Birria Ramen
The best crispy pork belly And Birria Ramen is a medium American recipe that serves 4. 450 calories per serving. Recipe by Su Gold Hunter on YouTube.
Prep: 20 min | Cook: 3 hrs 10 min | Total: 3 hrs 45 min
Cost: $12.95 total, $3.24 per serving
Ingredients
- 2 pounds Pork Belly (skin on, trimmed if needed)
- 2 tablespoons Avocado Oil (for coating pork before seasoning)
- 1 teaspoon Salt (kosher or sea salt preferred)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 cloves Garlic (minced)
- 2 pieces Avocado (ripe, peeled, pitted, mashed)
- 1 piece Jalapeno (seeded and finely diced)
- 1/4 cup Red Onion (finely diced)
- 2 tablespoons Cilantro (chopped leaves only)
- 1/4 teaspoon Garlic Powder (for guacamole, optional)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Salt (for guacamole seasoning)
- pinch pinch Black Pepper (optional, for guacamole)
- 2 cups Avocado Oil (for deep‑frying, high smoke point)
- 1/2 cup Wood Chips (hickory or apple for smoke flavor)
Instructions
Slice and Season Pork Belly
Trim any excess fat, then cut the pork belly into 1‑inch thick slices. Brush each slice with avocado oil and season evenly with salt, black pepper, and minced garlic.
Time: PT5M
Preheat Smoker
Set the smoker to 250°F and add wood chips if desired. Allow it to come to temperature before loading the meat.
Time: PT10M
Temperature: 250°F
Smoke Pork Belly
Arrange the seasoned pork slices on the smoker rack. Smoke for 3 hours, maintaining 250°F, until the internal temperature reaches 180°F and the exterior has a deep mahogany hue.
Time: PT3H
Temperature: 250°F
Make Guacamole
In a mixing bowl, mash the avocado with a fork. Stir in diced jalapeno, red onion, cilantro, garlic powder, lime juice, salt, and pepper. Mix until just combined; keep it slightly chunky.
Time: PT10M
Heat Frying Oil
Pour avocado oil into a cast‑iron skillet to a depth of about 1/2 inch. Heat over medium‑high until the oil shimmers and reaches roughly 350°F.
Time: PT5M
Temperature: 350°F
Fry Pork Belly
Working in batches, carefully lower the smoked pork slices into the hot oil. Fry for 3 minutes on each side until the exterior is crisp and golden. Transfer to paper towels to drain.
Time: PT6M
Temperature: 350°F
Plate and Serve
Arrange the crispy pork belly on a serving plate and place a generous dollop of guacamole alongside. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 35g
- Fiber
- 5g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free, Paleo-friendly
Allergens: None (Avocado may cause allergy in sensitive individuals)
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder
- Instead of Avocado Oil: Olive oil, Vegetable oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Jalapeno: Serrano pepper
- Instead of Red Onion: White onion
- Instead of Cilantro: Parsley
- Instead of Garlic Powder: Fresh minced garlic (1/2 clove)
- Instead of Lime Juice: Bottled lime juice
- Instead of Avocado Oil: Peanut oil, Canola oil
- Instead of Wood Chips: Mesquite chips
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Fork or Potato Masher
- Smoker
- Meat Thermometer
- Cast‑Iron Skillet
- Tongs
- Paper Towels (optional)
- Serving Plate (optional)
- Lime Squeezer (optional)
Critical Steps — Do Not Skip
- Slice pork belly into uniform 1‑inch pieces
- Season pork evenly before smoking
- Maintain smoker temperature at 250°F for 3 hours
- Reach internal temperature of 180°F before frying
- Fry until both sides are golden and crisp
Chef Tips from the Video
- Use hickory wood chips for a classic BBQ flavor; apple chips give a milder, sweeter smoke.
- Pat the smoked pork dry with paper towels before the final fry to reduce oil splatter.
- For extra crunch, finish the pork belly under a broiler for 1‑2 minutes after frying.
Troubleshooting
Pork belly is not crispy after frying.
Increase frying time by 1‑2 minutes per side or raise oil temperature slightly, ensuring it stays around 350°F.
Guacamole turns brown quickly.
Add an extra splash of lime juice and press plastic wrap directly onto the surface to limit air exposure.
Internal temperature never reaches 180°F after 3 hours.
Extend smoking time by 30‑45 minutes or increase smoker temperature to 275°F, checking frequently.
Storage
Refrigerator: Store leftover pork belly in an airtight container for up to 2 days; reheat in a hot skillet to regain crispness. Guacamole keeps 1 day refrigerated, covered tightly with plastic wrap touching the surface.
Freezer: Pork belly can be frozen raw or smoked for up to 1 month. Thaw in the refrigerator before final frying. Guacamole does not freeze well.
Room temperature: Do not leave pork belly or guacamole at room temperature for more than 2 hours.
Make-Ahead Tips
- Smoke the pork belly a day ahead and refrigerate; fry just before serving.
- Guacamole can be prepared up to 4 hours ahead; cover tightly with plastic wrap to prevent oxidation.
Frequently Asked Questions
What is the cultural significance and history of smoked pork belly in American barbecue cuisine?
Smoked pork belly has become a staple in Southern and Midwest barbecue traditions, prized for its rich fat content and ability to absorb deep smoke flavors. Historically, pork belly was a humble cut that pitmasters elevated by low‑and‑slow smoking, turning it into a celebrated indulgence at festivals and family gatherings.
How does the traditional Mexican guacamole complement the American smoked pork belly in this recipe?
Guacamole adds bright acidity, creamy texture, and a hint of heat that balances the rich, smoky pork belly. The fresh lime juice cuts through the fat, while cilantro and jalapeno bring herbal and spicy notes, creating a cross‑cultural flavor harmony.
What regional variations of pork belly exist within United States barbecue styles?
In Texas, pork belly is often seasoned simply with salt and pepper and smoked over oak. Carolina styles may use a vinegar‑based mop, while Kansas City favors a sweet‑spicy rub. This recipe leans toward a classic Texas‑style smoke with a final deep‑fry for extra crunch.
What occasions or celebrations is smoked pork belly traditionally associated with in American culture?
Smoked pork belly is popular at backyard barbecues, tailgate parties, and holiday gatherings such as Fourth of July cookouts. Its indulgent nature also makes it a favorite for weekend feasts and food‑truck festivals.
What authentic ingredients are traditionally used in guacamole, and what are acceptable substitutes?
Traditional guacamole includes ripe avocados, lime juice, salt, cilantro, onion, and jalapeno or serrano pepper. Substitutes can be lemon juice for lime, green onion for red onion, and mild green chilies if jalapeno is too hot.
What other American barbecue dishes pair well with smoked and deep fried pork belly with guacamole?
Pairs nicely with classic sides like coleslaw, baked beans, corn on the cob, and a crisp green salad. A cold beer or a smoky bourbon cocktail also complements the rich flavors.
How has the technique of deep‑frying smoked pork belly evolved in modern American cooking?
Modern chefs use the two‑step method—smoking for flavor then quick deep‑frying for texture—to achieve a contrast of tender meat and crunchy crust. This technique gained popularity through food‑truck menus and social media, showcasing the indulgent “smoke‑then‑crisp” trend.
What are the most common mistakes to avoid when making smoked and deep fried pork belly with guacamole?
Common errors include under‑seasoning the pork before smoking, not maintaining a steady smoker temperature, and overcrowding the pan during frying which drops oil temperature. Also, over‑mixing guacamole can make it mushy; keep it chunky.
Why does this recipe use avocado oil as both a binder and frying medium instead of other oils?
Avocado oil has a high smoke point (≈520°F) and a neutral flavor, making it ideal for both coating the pork before smoking and for deep‑frying without imparting off‑flavors. It also complements the avocado in the guacamole, creating a cohesive taste profile.
What does the YouTube channel Su Gold Hunter specialize in?
The YouTube channel Su Gold Hunter focuses on bold, flavor‑forward meat dishes, especially barbecue and smoker techniques, while also sharing easy-to‑make side recipes and kitchen hacks for home cooks.
Last updated: August 30, 2026
