Name: Pork Crackling Salad (Ensalada de Chicharrón)
Yield: 4 to 6 servings
Cuisine: American
Ingredients: ½ cup mayonnaise; Salt to taste; 2 ripe, firm avocados, preferably the black-skinned Hass variety; 1 or 2 fresh chiles, either jalapeño or serrano, tops removed but not seeded, finely chopped; 3 cups pork cracklings or rinds (about 2 ounces), broken into large (about 1-inch) pieces; 1 medium-size ripe, red tomato, peeled, seeded, and chopped; 2 tablespoons finely chopped fresh cilontro leaves; 3 to 4 scallions, white and some of green part, finely chopped

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

My mother discovered this flavorful salad at a market in Querétaro and relayed a good description of it to me around the time I was getting started in New York. We introduced it in 1984 at Café Marimba, and it became one of my most requested dishes. People still remember it more than six years later. Between the pork cracklings and the avocados it is not for the low-fat contingent, but I gladly offer it to everyone else!

I make the salad with packaged pork rinds, but you can use fre