Pork Crackling Salad

Now that people eat lardo and pork belly, commercial chicharrones (pork cracklings) seem positively low fat.  This salad is always very popular at my parties ho pick out the cracklings before they lose their creunchiness so I always put a bowl of extras on the side.

I medium-size ripe-red tomato, peeled, seeded, and chopped

3 to 4 scallions, white and some of the green part, chopped

1 or 2 fresh chiles, either jalapenos or serranos, tops removed but not seeded, finely chopped

2 tablespoons finely chopped fresh cilantro leaves

½ cup mayonnaise

Salt to taste

2 ripe, firm avocados, preferably the black Hass variety

3 cups pork cracklings or rinds, about 3 cups), broken into large pieces

In a medium-size bowl, combine chopped, tomato, scallions, chiles, and cilantro with the mayonnaise.  Taste and add salt  if desired. Let rest 15 minutes

Peel the avocados and cut into ½-inch cubes.  Add the avocados and cracklings to the tomato mixture, toss to combine well, and serve immediately.

Yields 4-6 servings