Chicharrones (fried pork belly)

Put water in a cazo with half an onion, a head of garlic and a good amount of salt; bring to a boil.

Add the skin-on pork belly strips (cut in half or left long).

After 5 minutes, skim off the impurities.

Add four bay leaves and peppercorn; cook another 20 minutes (25 in total).

Remove the pork belly to a kitchen towel and pat completely dry. Discard the broth, or strain and save it.

Melt enough lard to cover the pork belly and bring it to 200 degrees over medium-low heat.

Add the dry pork belly and cook in the lard for 1 hour, moving it constantly so it does not stick to the bottom of the pot.

Remove the chicharrones to paper; heat the lard until nice and hot.

Return the chicharrones and fry about 5 minutes, moving them constantly; remove from the lard and cool a little.

Serve with guacamole, in a tortilla with salsa.