Radish Salad with Pork Cracklings

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.