Chopped vegetable and pork confit "Cobb salad" (Chicharra en salpícon) from Yucatán: Recipes from a Culinary Expedition (page 212) by David Sterling

  • pork lard
  • green cabbage
  • Show all ingredients...

  • EYB Comments

    Can substitute store-bought chicharrón for the book's "Crispy fried pork skin" recipe; and Seville oranges for limes, oranges, and grapefruits.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Making tortillas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought chicharrón for the book's "Crispy fried pork skin" recipe; and Seville oranges for limes, oranges, and grapefruits.

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