Mexican Street Snacks, Vegan Pickled Pork Rinds
When it comes to Mexican street snacks you can’t help remember the street Chicharrones Preparados served with beans, vegetables, hot sauce and pickled pork rinds. This is my vegan rendition to the historic “Cueritos” that is guaranteed to impress your guests.
What makes a great Vegan Pickled Pork Rind?
In this rendition I made the rinds out of Hearts of Palm but you can also use a cauliflower if you prefer. The spices I used in this method were, Bay Leafs, Coriander Seeds, Black Pepper Corns, Red Pepper Flakes, Oregano and Marjoram. The pickling agent will be a Organic Distilled White Vinegar there are no replacements that I recommend for the vinegar as the color changes and so will the flavor. Let’s begin shall we!
Mexican Street Snacks, Vegan Pickled Pork Rinds
Equipment
- Frying Pan
- Stove
- Big Jar
Ingredients
- 1 Tablespoon Dried Oregano
- 3 Medium Dried Bay Leafs
- 1 Tablespoon Dried Red Pepper Flakes optional
- 1/2 Tablespoon Coriander Seeds
- 1 Tablespoon Black Pepper Corns
- 1/2 Tablespoon Dried Margoram
- 1 Tablespoon Neutral Cooking Oil optional
- 2 Cans Hearts Of Palm 14.5 oz. each
- 2 Cups White Vinegar does not need to be organic
- 2 Cups Water
- 2 Tablespoons Salt
- 2 Medium Carrots
- 2 Large Jalapenos
- 1 Large White Onion
- 5 Cloves Garlic
Instructions
- Prepare your dry spices and herbs.
- Drain and cut the hearts of palms in 1/4 inch coins. You will not be pan frying these.
- Cut the carrots and jalapenos in 1/2 inch coins. Cut the onion in large 2 to 3 inch rings.
- On a stove on a medium to high heat add oil to a frying pan. Once hot add all of the dried spices and herbs and pan fry for 30 seconds then add the onion, jalapenos, carrots and garlic cloves and pan fry for an additional minute. Your ingredients should not be mushy. They should have a bite to them.
- 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 rest of the ingredients that you pan fried. Give them a good mix and let sit on your kitchen counter for 1 hour uncovered. Once completely cooled tightly cover the container and let it sit for at least 12 hours before you enjoy. Don't forget to add the salt.
- These vegan pork rinds can be enjoyed in tacos, chicharrones preparados, tostadas, salads or as an appetizer.
This is definitely a must try recipe. I love snacking on pickled veggies!!
Every time I read one of your recipes, I realise I actually don’t know as much about Mexican food as I thought I did:)) But I still love it! This is new to me and something I would eat daily too!
Gracias Miheala.
Im amazed how our pickled snacks can be so similar sometimes thanks for always sharing vegan mexican meals,
I think we copied our snack from you guys. We have so many similarities in cuisine. We need to have a potluck.
I’ve never tried anything like this before but it looks so fun. Love all your photos too!
Thank you Patrice.
Wow I can see so many uses for these snacks! Tacos, salads, or even just noshing as is!
Yes maam. I made too many and even gave some away. 😀
I absolutely love how you can turn any traditional recipe into a delicious vegan copycat! Although I am not vegan, I do appreciate vegan meals a couple of times a week and always rely on your recipes for something wonderful. Thank you!
Thank you Christina it means alot. Happy Easter.
We love pickled everything in my house so I know these are going to be a hit! Yum!!
Hope you guys love them Emily.
This is such a great idea!
Thank you Kris.
I can’t wait to try this recipe!
Hope you love it Freya.
We love pickling red onions and other veggies to eat on salads and tacos. These vegan pickled pork rinds will have to be tried soon too!
Hope you love them Kalin.