About 2 cups of store-bought pork skin/ Chicarrones
5clovesof garlicpeeled and finely minced
5shallotspeeled and finely sliced
3Roma tomatoescut into thin wedges
½cupchopped roasted peanuts
1tspcayenne pepper
1Tbspof grape seeds oil or oil of your choice
Salt to taste
Instructions
If you use kale, pick the leaves off the stem and discard the stem. If you use Chinese kale/Gai Lan, you can include the stems in if you want. Bring a big pot of water to a boil. Add in the vegetables and blanch for about 2 minutes. The vegetables should be still freshly green and slightly crunchy and not mushy. Drain off the cooking water. When cool enough to handle, roughly chop the vegetable into bite size and chop the stems (if included) into smaller pieces
Preheat a large skillet or wok. Add in the oil. Tip in the garlic and saute until really fragrant over medium heat. Don't burn the garlic as it will turn bitter. Control the heat by let it slowly browned. Remove from the heat and set aside
In a large salad bowl. Add in the vegetable, shallots, tomatoes, cayenne pepper, pinch of salt, garlic and its oil. Toss everything together to make sure it mix well. Have a taste, and if it needs more salt, you might want to wait because once you crumble in the pork skin, that will add some saltiness too. Just before serving, crumble in the pork skin with your hand over the salad. Toss lightly with to mix. Have a final taste and add more salt at this point if needed. Serve immediately