Chicharrones w/Guacamole

Directions

1. Place the pork belly skin (without fat) in a large pot. Add bay leaves, peppercorns, onion, garlic, salt, and water. Cook on medium heat for about 10 minutes or until the skin becomes tender.
2. Remove the pork belly skin from the pot and cut it into small pieces. Place the pieces on a wire rack and transfer them to an oven set at 60°C. Bake for approximately 5 hours or until the skin becomes dry (some pieces may require more time; remove the completely dry ones).
3. Heat lard over high heat and add the pork skin pieces. Continuously turn them until they expand to 3-5 times their original size. Be careful not to overcook, as they can quickly burn. Transfer the cooked skins to a bowl, add Signature Seasoning, and mix well.
4. For the guacamole: Cut the shallots and tomato into small chunks. Add them to the avocados and mash until you achieve a creamy yet chunky consistency. Squeeze lime juice into the mixture and season with salt and pepper to taste.
5. Enjoy!