Pork Belly Tacos with Apple Guacamole

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Ingredients

3 ripe medium-large avocados
2-3 fresh hot green chile (such as serrano or jalapeño), stemmed and roughly chopped into small pieces (divided use)
1/4 cup (loosely packed) chopped fresh cilantro (divided use)
2 medium apples (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces
1 tablespoon lime juice
8 ounces cooked pork belly (I like the kind available at Trader Joe's), sliced about 1/4-inch thick
1/2 cup Roasted Tomatillo Salsa for serving
12 warm corn tortillas

1
One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.
2
Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into a large bowl with half of the chiles and half of the cilantro. Mash coarsely with the back of a spoon or an old-fashioned potato masher. Fold in the apples. Season with salt (usually about a teaspoon) and lime juice.
3
Set a large cast iron skillet over medium-high heat. Sear one side of the belly for 2-3 minutes. Flip, then add the remaining half of the chiles and cilantro to the pan. Sear for another 2-3 minutes.
4
Build your tacos by placing seared pork belly on a warm corn tortilla and garnishing with apple guacamole, salsa and cilantro.