Chicharrón Guacamole

Pour cold water into a large pot and add 1 tbsp of salt, 1 tsp of whole black peppercorns, 1 bay leaf, and 3 crushed garlic cloves to season.

Place the prepared pork belly into the pot, add enough water to cover it, and boil over high heat starting from cold water for 1 hour.

Remove the cooked pork belly, rinse it in cold water, slice it into 2cm thick pieces, and remove any remaining moisture.

Pour about 500ml of cooking oil into a pot, heat the oil to 190 degrees, then add the sliced pork belly to fry.

Maintain medium heat and fry slowly for 1 hour to complete the crispy chicharrón.

Cut the avocados in half, remove the pits, and scoop out the flesh to mash it.

Add finely chopped onion, chopped tomato, and chopped cilantro to a bowl.

Add lime juice, 1 tsp of salt, and 1/2 tsp of black pepper, then mix to finish the guacamole.