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Pork rind salad with horseradish and mustard

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Ingredients for 2 servings:

  • 2 cans of pork rinds, 200 g each
  • 3 m.-sized onion(s)
  • 2 tbsp salad herbs
  • 2 tbsp apple cider vinegar
  • 2 dashes Worcestershire sauce
  • 1 tsp, heaped horseradish (table horseradish), from the tube
  • 1 tsp, leveled salt
  • 2 tbsp, heaped mustard (e.g. Löwensenf), extra hot
  • 3 tbsp water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Thinly slice the onions. Mix all ingredients, except the pork rinds. Chill the pork rinds thoroughly, otherwise they will be difficult to slice. Cut the pork rinds into slices or bite-sized pieces. Mix into the onion marinade and let it marinate in the refrigerator for at least 1 hour. Serve with bread or fried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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