Boil the pork belly

• Place the pork belly in a stockpot and cover with water.
• Add the salt, black pepper, bay leaves and garlic.
• Bring to a boil and simmer until the meat is tender.

Dry the pork

• Remove the pork belly from the pot and drain well.
• Pat dry and let it cool and air-dry so the skin crisps when fried.

Fry the chicharron

• Heat the oil in a frying pan or deep pot.
• Fry the pork belly pieces until golden, puffed and crispy.
• Drain on a rack or paper towels.

Make the guacamole

• Scoop the avocado flesh into a mixing bowl and mash with the lime juice and salt.
• Fold in the red onion, tomato, cilantro and jalapeño.

Serve

• Pile the crispy chicharron on a plate and serve with the guacamole.