Mix the guajillo pepper paste and olive oil together and reserve for future service.
Grill the pork belly for 2 minutes on each side on a preheated char grill. Remove from the grill and place on a parchment paper lined sheet tray.
Brush guajillo pepper paste and olive oil marinade on each side of the pork belly. Keep warm for immediate service or chill for future service.
Mix the avocado pulp, sour cream, lime juice, granulated garlic, salt, six pepper blend and black pepper in a food processor until smooth. Add cilantro and then pulse several times to incorporate cilantro. Reserve in a squeeze bottle for future service.
Slightly warm 2 slices of bread with a slice of cheese on each piece of bread.
Heat olive oil in a non-stick pan over medium heat and cook the egg over medium.
Spread 1 tbsp. avocado creama on each piece of bread then add pork belly and egg.
Put the sandwich into a fry holder and drizzle an additional tablespoon of avocado creama on top.