Name: Radish Salad with Pork Cracklings
Yield: Yield: 8 Portions
Cuisine: American
Ingredients: 4 oz/113 g pork cracklings; 1 lb 8 oz/680 g radishes, thinly sliced; coarsely cracked black pepper, as needed; ½ oz/14 g mint, cut into chiffonade; 6 fl oz/180 mL pure olive oil; Salt, as needed; 2 fl oz/60 mL lime juice; 2 fl oz/60 mL orange juice; 2 oz/57 g red onions, sliced paper-thin against the grain; 2 cups/142 g radish sprouts; ½ oz/14 g coarsely chopped cilantro

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

In Mexican cooking, chicharrones, also known as pork rinds, 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.