Mexican Street Pork Crackling Tacos

Heat a non-stick skillet over medium-high heat. Place four separate 35g mounds of shredded cheddar into the pan, flattening them slightly. Once the edges are bubbling and deeply golden brown, carefully flip with a spatula and cook the other side for 30 seconds. Lift the warm cheese rounds and drape them immediately over a rolling pin or clean wooden spoon handles to cool into hard taco shell shapes.

Cut the pork belly into small bite-sized pieces. Heat lard in a heavy cast-iron pan over medium-high heat. Fry the pork belly pieces until they are tender and the fat has completely rendered down. Increase the heat to high to blister and crisp the skin for another 3 minutes. Drain the crispy pork, transfer to a bowl, and immediately toss with the ancho chili powder and sea salt while piping hot.

In a small bowl, thoroughly mash the ripe avocado with a fork. Whisk in the sour cream, fresh lime juice, and chopped cilantro until smooth and fully emulsified.

Stuff the cooled Cheddar shells with the seasoned crispy pork belly pieces and drizzle the lime-avocado crema generously over the top for a hand-held street food experience.