Pork Belly Tacos with Guacamole and Habanero Onion Medley

1. Smoke the pork belly at 425°F for 3 hours, spraying with duck fat every 30 minutes for a perfect crunch.
2. To make the guacamole, combine the avocados, tomatoes, onion, cilantro, lime juice, salt, and pepper. Mash or dice to desired consistency.
3. For the habanero onion medley, combine the red onion, habaneros, lime juice, salt, and pepper. Finely chop the onions and habaneros.
4. Load the crispy smoked pork belly, guacamole, and spicy habanero onion medley onto warm tortillas.