Pork Belly Chicharrones with Guacamole

Cut the pork belly on about 1-inch of thickness stripes. And not too long, just the right size to fit in a tortilla. Add all the ingredients to a pot and cover with water; cook it on high for 20 minutes and remove the foam on top while cooking. Drain them from the water, lay them on paper towels, and tap the top with more paper towels to eliminate the excess water. Then let them air dry for about 30 minutes. Make sure they are dry to avoid splashes of oil when frying them. Now the most important part is frying them in lard because lard won’t burn as fast as the oil. Fry them on high for 15 minutes, remove them, and let the lard get hotter and start smoking again; add them back and fry until golden brown and crispy for about 10 minutes. This process will make bubbles on the skin, crispier and easier to chew. If you fry them in oil, fry them at 300 for 20 minutes, then remove them and bring the oil up to 375 to fry for another 5 minutes or until crispy. To make the guacamole, burn the jalapenos straight on the fire or with a torch, you can also air fry at 400 for 10 minutes, but the chard will give so much flavor. Squish the lime and grind it with the jalapeno in a molcajete or mortar; add the avocados, smash, and mix to incorporate all the ingredients, and season with salt. These are perfect in a corn tortilla taco!