Pickled pork rind (Chicharrón en escabeche) from Mexican Regional Cooking by Diana Kennedy

  • avocados
  • garlic
  • peanut oil
  • dried oregano
  • thyme
  • red wine vinegar
  • pickled jalapeño chiles
  • chicharron
  • purple onions

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

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

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.