Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
378
Calories
30g
Protein
14g
Fat
34g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Bitter Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 small red radishes
- 1/2 pound about, finely chopped
- 12 fresh mint leaves, finely chopped
- 3 cups chicharrones (fried pork rinds), finely chopped
- salt to taste
- 1/4 cup Seville (bitter) orange juice, or use two-thirds orange juice to one-third lemon juice
Directions
1
Combine all the ingredients in a bowl and serve as a salad first course.
2
If possible, use a Latin American type of chicharron, as it is more flavorful.
3
Category:Guatemalan Recipes
4
Category:Guatemalan Salads
Recipe sourced from
fandom