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.
