Now that people eat lardo and pork belly, commercial chicharrones (pork cracklings) seem positively low fat. This salad is always very popular at my parties.
Pork Crackling Salad (Ensalada de chicharron)
People like to pick out the cracklings from this Pork Crackling Salad before they lose their crunchiness, so I always put a bowl of extras on the side.
Ingredients
- 1 medium-size ripe red tomato peeled, seeded, and chopped
- 3-4 scallions white and some of the green part, chopped
- 1-2 fresh chiles either jalapeños or serranos, tops removed but not seeded, finely chopped
- 2 tablespoons finely chopped fresh cilantro leaves
- ½ cup mayonnaise
- Salt to taste
- 2 ripe, firm avocados preferably the black Hass variety
- 3 cups pork cracklings or rinds broken into large pieces
Instructions
- In a medium-size bowl, combine chopped tomato, scallions, chiles, and cilantro with the mayonnaise. Taste and add salt if desired. Let rest 15 minutes
- Peel the avocados and cut into ½-inch cubes. Add the avocados and cracklings to the tomato mixture, toss to combine well, and serve immediately.
Nutrition
Calories: 475kcalCarbohydrates: 11gProtein: 16gFat: 42gSaturated Fat: 8gTrans Fat: 1gCholesterol: 32mgSodium: 574mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 573IUVitamin C: 20mgCalcium: 31mgIron: 1mg
