Pork Crackling Soufflé with Guacamole

Peel the tomatoes by making a cross-shaped cut on one end of each tomato and placing them in boiling water for a few seconds. Remove them, and the skin will come off easily.

Blend the peeled tomatoes (including seeds) with the onion and garlic clove until smooth.

Heat a small amount of oil in a pan and fry the blended mixture for 2 minutes.

Season with salt and pepper, and let it simmer for 5 more minutes.

Add the pork cracklings to the tomato mixture and stir well to ensure they absorb the sauce. Let it rest.

Melt the butter in a pan, ensuring it doesn’t boil.

Remove from heat and add the cornstarch, stirring well to avoid lumps. Return the pan to the heat.

Once the butter becomes foamy, add the heavy cream and increase the heat.

When the sauce thickens slightly, remove it from the heat and add the egg yolks one at a time, stirring well after each addition.

Pour the sauce into the pork crackling mixture and stir until evenly colored. Let it cool and rest.

Using a mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form.

Gently fold the beaten egg whites into the pork crackling mixture using a spatula, making sure to use folding motions to retain the air in the egg whites.

Grease a baking dish with melted butter and pour the pork crackling soufflé mixture into it.

Bake in a preheated oven at 250°C (480°F) for 20 minutes or until the soufflé is golden brown.

Peel and mash the avocado.

Add the diced tomato, chopped onion, serrano chili, cilantro, salt, and pepper.

Stir in the olive oil and mix everything well.

Serve the pork crackling soufflé with a side of guacamole and endive lettuce leaves. Enjoy!