Cracklings Salad (Ensalada de Chicharron)

Laura B. Martin-Robley

• 1 sm. breadfruit, skinned, cut in quarters and simmered in salted water until tender, drain, keep warm
• 3 c. cabbage, finely shredded
• 1 med. Maui onion, sliced
• 1 lg. tomato, seeded and cut into bits
• 1/4 c. white wine vinegar
• 1/4 c. shoyu
• 1/4 tsp. black pepper
• 1 to 2 chili peppers, sliced thin
• 1/2 lb. chicharrónes, warmed and broken into bits
• 1 bunch Chinese parsley, chopped

Slice the breadfruit (amount desired); mix with cabbage, onions, tomato, white wine vinegar, shoyu, black pepper and chili pepper. Marinate for 15 minutes, tossing occasionally. To serve, place a green leaf lettuce on a plate. Using tongs, place mixture in the center and garnish with a slice of tomato, chicharron bits and Chinese parsley. Another version, using some of the ingredients above: Mix cabbage with Maui onion, white wine vinegar, chili pepper and 1/3 cup lemon juice (not listed in ingredients). Marinate for 15 minutes, tossing occasionally. To serve; place slices of breadfruit on a serving platter. Using tongs, cover breadfruit with seasoned cabbage and generously top with the chicharron bits. Garnish with tomato bits and Chinese parsley. Delicious and addictive! The chicharrón makes this salad special!