Isan-Style Spicy Thai Fried Pork Rind and Herb Salad

Ingredients

• 1 small red onion, split in half from pole to pole and thinly sliced
• 2 scallions, thinly sliced on a sharp bias
• 3 medium cloves garlic
• 2 teaspoons Thai red pepper flakes
• 1 small green thai chili or 1/2 small Serrano chili, finely chopped
• 1 tablespoon brown sugar
• 1 tablespoon Asian fish sauce
• 1 tablespoon juice from 1 lime
• 1 roma tomato, split in half and thinly sliced
• 1 cup mung bean sprouts, washed, trimmed, and dried
• 2 packages unflavored fried pork rinds
• 1/2 cup fresh picked mint leaves
• 1/2 cup fresh picked cilantro leaves
• Lime wedges, for serving

Directions

1. Put the onions and scallions in a bowl, pour in enough cold water to cover, add 6 ice cubes, and move the bowl to the refrigerator until you need it, for at least 5 minutes.
2. Using a mortar and pestle, crush the garlic, pepper flakes, and Thai chilies together until they form a smooth paste. Add the sugar, fish sauce, and lime juice, then pound again until the sugar has fully melted into the dressing. Taste and adjust with more sugar, fish sauce, lime juice, or pepper flakes as needed. The flavor should come through as boldly spicy, sweet, salty, and tart.
3. In a large bowl, toss together the tomatoes, bean sprouts, pork rinds, mint, cilantro, and dressing. Drain the onions and scallions well, add them to the bowl, and toss again to combine. Serve immediately.