Tequila Braised Pork Belly Guacamole

Preheat oven to 300°F. In a small bowl, combine the lime juice, pepper, salt, and paprika. Add pork belly and toss until well coated. In a large oven-safe pot or deep baking dish, place the onions, carrots, and celery. Add the pork belly over the vegetables. Pour in the oil, tequila, and agave. Cover with foil and braise for 1 hour and 10 minutes. Once the pork belly is cooked, remove from pot and shred. Place shredded pork belly in a bowl and set aside.

In a large pot, add the water, salt, bay leaves, peppercorns, and pork skin. Bring to a boil and cook for 20 minutes until tender. Remove the pork skin and dry with paper towel. Let sit at room temperature until cooled. In a medium pot, heat the oil to 350°F. Gently place the pork skins in the oil and fry for 3 minutes until golden brown and crispy. Remove skins from oil and place on a dish lined with paper towel to drain.

In a large bowl, gently toss the avocados with the tomatoes, onions, cilantro, radishes, jalapeños, salt, and shredded pork belly until well combined. Serve with pork chips.