For the chicharrones:
Pat the pork belly dry with paper towel. Using a sharp paring knife or utility knife, score the skin at 5 mm intervals, taking care not to cut deeply into the meat. Slice the pork belly into long strips about 3–4 cm wide. Place the pork belly strips into a large pot and add the onion, garlic, bay leaves, peppercorns and salt. Cover generously with water and bring to a gentle simmer. Cook for 30–40 minutes or until the skin has softened and the meat is tender but still holds its shape. Remove the pork belly from the liquid and drain well. Pat completely dry with paper towel and place onto a wire rack set over a tray. Refrigerate uncovered overnight, or for at least 8 hours, until the surface feels dry and slightly tacky. The next day, cut the rested pork belly strips on the meat side at about 1.5 cm intervals, creating the classic ‘zipper’ shape where the skin edge runs along one side of each strip for maximum blistering.
To fry:
Heat the oil in a deep pot to 140 °C. Fry the pork belly strips in batches for 25–35 minutes, turning occasionally, until lightly golden and much of the fat has rendered. Remove and drain on a wire rack or paper towel and rest for 15–20 minutes. Increase the oil temperature to 185 °C and fry the pork belly a second time for 3–5 minutes until deeply golden, blistered and crisp. Be careful, as the oil may spit once the skin begins to puff. Drain well and season lightly with sea salt while still hot.
For the Colombian green sauce:
Blend the coriander, spring onions, garlic, mayonnaise, olive oil, lime juice, vinegar, green chilli, salt and pepper until smooth but still slightly textured.
For the guacamole:
Combine the avocados, lime juice, coriander and onion in a bowl. Mash roughly and season with salt and pepper.
To serve:
Arrange the crispy chicharrones on a serving platter and drizzle with the Colombian green sauce. Serve alongside the guacamole and garnish with lime wedges.
