2 1/2 pounds thick, meaty, pork country ribs
For the slow-fry method:
2 pounds lard (or enough to cover the meat)
1/4 cup water
1 lime, zest removed with a vegetable peeler in wide strips
Course salt, about 1/2 teaspoon
For the boil-then-fry method:
Water to cover the meat
1/2 teaspoon salt, plus a little course salt for sprinkling on before serving
About 2 cups Chunky Guacamole, recipe follows, with all it's garnishes (cheese, radish roses, cilantro, etc.)
1/2 small onion, very finely chopped
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped, optional
1 clove garlic, peeled and very finely chopped, optional
10 sprigs fresh cilantro, chopped, optional
3 ripe, medium-size avocados
Salt, about 1/2 teaspoon
1/2 lime, juiced, optional
Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish
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