Recipe: Chicharrón and arugula salad

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to peppery arugula and vegetables. The combination is enhanced by a bright, sweet and slightly spicy vinaigrette made with guajillo, an immensely complex and popular pepper.

For agave guajillo vinaigrette

• 1 shallot

• 2 green onions

• 2 cups white wine vinegar

• 2 cups olive oil

• 1 1/2 tsp red chili flakes

• 3 oz guajillo paste

1. In a blender, add all ingredients except olive oil. Blend until smooth

2. Slowly drizzle in olive oil. Go slowly to ensure the vinaigrette doesn’t break. Add until both cups are blended.

3. Taste, and add salt and pepper as needed.

For pork

• 2 oz chicharrón, or pork belly (ask your butcher)

1. Pre-heat oil in a pot or counter fryer to 375 degrees.

2. Cut pork into 2-inch pieces, or a stew cut.

3. Carefully drop pork into hot oil and cook for 7 to 10 minutes or until golden brown (do not burn).

4. Place pork into a small mixing bowl and toss with vinaigrette.

For salad

• 1 oz Meyer lemon juice

• 6 cherry tomatoes, quartered

• 3 oz rainbow baby carrots, chopped

• 2 oz roasted corn

• 4 oz baby arugula

• 1 tbsp queso fresco, for garnish

• 1 tsp kosher salt

• 1 tsp cracked black pepper

1. Add all salad ingredients to a mixing bowl.

2. Add the vinaigrette and gently toss together.

3. Add salt and pepper as needed.

4. In your serving bowl, arrange salad with a few pieces of the chicharron visible on top.