Prepare the pork skin

• Cut the pork skin into pieces and pat it very dry.
• Season with salt.

Fry the chicharrón

• Heat the lard in a stockpot to about 180 °C.
• Fry the pork skin in batches until puffed, golden and crispy.
• Drain on paper and sprinkle with salt.

Make the guacamole

• Mash the avocado in a bowl with the lime juice and salt.
• Fold in the onion, serrano chili, cilantro and tomato.

Serve

• Serve the warm chicharrón with the guacamole.