1 minute read
Mexican Street Snacks Vegan Pickled Pork Rinds
BY GABRIELA HERRERA
When it comes to Mexican cuisine, I can’t help but remember the “chicharrones preparados” with the pickled rinds. A pickled rind is also known as “cuerito” and has a gentle salty flavor profile because of the brine they are cooked in. With a hint of spice from the red pepper flakes and jalapenos to the tartness from the vinegar these rinds will take any meal to another level. These vegan pork rinds can be enjoyed in tacos, chicharrones preparados, tostadas, on top of salads or as an appetizer..
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Photo by Tanya Velasquez Photography
EQUIPMENT NEEDED
• Large Jar • Stove • Medium to large frying pan
INGREDIENTS
Brine
• 2 cups organic distilled vinegar • 2 cups of water
Vegan pickled pork rinds
• 1 Tablespoon dried oregano • 3 medium dried bay leaves • 1 Tablespoon dried red pepper flakes optional • 1/2 Tablespoon coriander seeds • 1 Tablespoon black peppercorns • 1/2 Tablespoon dried marjoram • 1 Tablespoon neutral cooking oil optional • 2 Cans hearts of palm 14.5 oz. each • 2 Tablespoons salt • 2 medium carrots • 2 large jalapenos • 1 large white onion • 5 cloves garlic
INSTRUCTIONS
1. Prepare your dry spices and herbs for easy access.
2. Drain and cut the hearts of palm into ¼ inch coins. (You will not be frying these) 3. Cut the carrots and jalapenos in ½ inch coins. Cut the onions in 2 to 3-inch rings. 4. On a stovetop on a medium to high heat add the oil if you are using it to the frying pan. Once the oil is hot, add all of the dried spices and herbs and pan fry for 30 seconds. Add the onion, jalapenos, carrots and garlic cloves to the frying pan and move around gently for another minute. Your ingredients should not be mushy. They should have a bite to them. 5. Cool the ingredients for 5 minutes then add the water and vinegar to a large container or jar and add the hearts of palm and the ingredients that you pan fried. 6. Don’t forget to add the salt. 7. Give them a gentle mix and let the mixture sit on your kitchen counter for 1 hour uncovered. Once completely cooled, tightly cover the container and let it sit on your counter to ferment for 12 hours before you enjoy.
