In a Dutch oven, combine pork belly pieces and lard, bringing them to a boil over medium-high heat. Stir frequently and simmer until the meat starts to brown and becomes tender, about 25-30 minutes.
Remove the pork belly from the Dutch oven and place it on a rimmed baking sheet. Refrigerate until cold.
In a small bowl, mix together the ground chile de �rbol, kosher salt, sugar, white pepper, granulated garlic, and ground celery seeds to create the "Cracklin' Dust" seasoning.
Strain and reserve the lard from the Dutch oven for future use. Heat peanut oil in the Dutch oven to 380 degrees Fahrenheit.
Fry the cold pork belly in batches until puffed and golden brown, about 2-3 minutes per batch.
Drain the fried pork belly pieces on paper towels. In a bowl or bag, toss the cracklin' pork belly with a few dashes of hot sauce and sprinkle the Cracklin' Dust seasoning over it.