- 1 1/2 pound piece pork skin, trimmed of excess fat at least 1/4-inch thick
- Lard for frying
- 3 avocados
- 1/2 teaspoon salt
- 1/2 cup white onion, chopped
- 1/2 cup tomatoes, diced
- 1 jalapeño, minced
- Squeeze of lime juice
- Cilantro to taste
- Salt to taste
- Put the pork skin in a large pot and cover with water. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart, about 1 1/2 to 2 hours, adding more water as needed.
- Remove with a slotted spoon. Lay the skin flat on a cooling rack. Allow to cool in the refrigerator, uncovered, for about 2 hours.
- Use a spoon to remove all subcutaneous fat. Place the scraped skin on a rack set over a baking sheet.
- Set the oven to its lowest possible setting, 200F, and dehydrate overnight, until dry and brittle.
- To fry the pork skins, snap into small, 1-inch pieces.
- Heat a deep-sided pot with about 4 inches of lard to 400F. Fry one piece at a time, until it puffs up and turns crispy, about 15 seconds.
- Remove to a paper-towel-lined tray and season with salt.
- To make the guacamole, peel, pit, and mash avocado. Season with salt and mash a little more.
- Stir in onions, tomatoes, jalapeños, lime juice and cilantro. Mix together. Season to taste.