Directions

1. Start by slicing the pork belly into roughly 1cm (0.4 inch) thick pieces. Place the slices in a large pot and cover with water.
2. Add half a white onion, 4 crushed garlic cloves, bay leaves, peppercorns, and a big pinch of salt to the water. Slowly simmer for 30 minutes.
3. Remove the pork from the water and place it on a wire rack to dry slightly for 10 minutes.
4. In a clean pot, add the pork lard and bring it up to temperature. Add the pork belly to the lard as it heats. Slowly cook the pork belly in the pork lard for 1 hour at 95°C (203°F).
5. After 1 hour, remove the pork belly from the lard and increase the temperature to 160-170°C (320-338°F).
6. Once the pork lard reaches the higher temperature, place the pork back into the lard for 5-6 minutes until it's golden brown and crispy.
7. Remove the chicharrón from the hot lard and place it on a wire rack, seasoning with salt immediately. (You can keep the pork lard and use it for other recipes. Cool it down and store it in your fridge until ready to use.)

GUACAMOLE

1. While the pork is cooking in the lard for the first time, prepare the guacamole. In a bowl, add the avocados, half a finely diced white onion, finely sliced coriander, the juice of a lime, and a big pinch of salt. Mix well, but keep some texture in the avocado.
2. Serve the chicharrón with the guacamole on the side. Enjoy!