Castacán (crispy skin-on pork belly) tacos with salpicón

Score the skin at about half inch intervals, about a quarter inch deep, then cross-hatch; do not cut all the way through the skin or pieces fall off.

Salt well on top and bottom.

Let sit at least an hour for the salt to dissolve in, or do this the day before.

Melt the lard over medium heat and slide in the pork belly; it must be completely submerged.

Cook slowly at about 250 for an hour and a half, watching the thermometer so the fat does not get too hot.

Cut the cabbage, habanero, radishes, tomato and cilantro small.

Dice the red onion and rinse it under cold water to take off its strong taste (desflemando); shake off the excess.

Mix the vegetables and season with about three tablespoons of lime juice and salt until tangy and bold.

Lift the pork onto paper towels; the skin is browning but not yet crisp.

Bring the fat up to 370 (he first says 350, then corrects it: 'actually should be the 370').

Return the pork skin side down and fry until the skin puffs and is crunchy all the way through, about five minutes.

Slice through the scoring into pieces about half an inch.

Mix with about an equal volume of salpicón. Serve warm or at room temperature.

Spoon onto warm tortillas, add a slice of avocado to each and, optionally, crumbled chicharron on top.