Cut the pork belly into approximately 1-inch thick stripes, ensuring they are not too long and fit well in a tortilla. Add all the pork belly ingredients (pork belly, ½ onion, 2 garlic cloves, 2 bay leaves, 2 cloves, 1 tsp peppercorns, 2 tbsp kosher salt) to a pot and cover completely with water. Cook on high for 20 minutes, removing any foam that rises to the top during cooking. Drain the pork belly from the water, lay the pieces on paper towels, and tap the tops with more paper towels to eliminate excess water. Let them air dry for about 30 minutes, ensuring they are thoroughly dry to prevent oil splashes when frying.
For frying, the most important part is to use lard, as it burns slower than oil. Fry the pork belly on high heat for 15 minutes. Remove them and allow the lard to get hotter and start smoking again. Add the pork belly back and fry until golden brown and crispy, about 10 minutes. This two-stage frying process will create bubbles on the skin, making them crispier and easier to chew. If using oil instead of lard, fry them at 300°F (150°C) for 20 minutes, then remove them. Increase the oil temperature to 375°F (190°C) and fry for another 5 minutes or until crispy.
To make the guacamole, char the jalapeños directly over a flame (gas stove or torch) or air fry at 400°F (200°C) for 10 minutes, as the charring adds significant flavor. Squeeze the lime juice and grind it with the charred jalapeños in a molcajete or mortar. Add the avocados, smash them, and mix to incorporate all ingredients. Season with ¼ tsp of salt. These chicharrones and guacamole are perfect served in corn tortilla tacos!
