Makes 8 servings
In Mexican cooking, chicharrones, also known as pork rinds and pork cracklings, are made by deep-frying cooked and dehydrated pork skin until it is crispy and puffy. Commonly obtained commercially, they are used for stews and stuffing for tortas and tacos. In other Latin American and Caribbean countries, chicharrones are made from pork skins and the underlying meat. One of the most popular cuts for this is pork belly.
Ingredients
- 1 lb 8 oz radishes, thinly sliced
- 1/2 medium red onion, sliced paper-thin against the grain
- 2 cups radish sprouts
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 3/4 cup pure olive oil
- Kosher salt, as needed
- Coarsely cracked black pepper, as needed
- 1/4 cup chopped mint, cut into chiffonade, plus more to taste
- 1/4 cup coarsely chopped cilantro, plus more to taste
- 4 oz pork cracklings
Directions
- In a bowl, combine the radishes, onions, and radish sprouts. Add the lime juice, orange juice, and olive oil. Adjust seasoning with salt and pepper.
- Add the mint and cilantro.
- Combine everything with the pork cracklings and serve immediately.
