Chicharrone Salad
- 3 cups cabbage, finely shredded
- 1 small breadfruit, skinned, cut into quarters and simmered in salted water until tender; cut into cubes
- 1 medium Maui onion, sliced
- 1 large tomato, seeded and cut into bits
- 2-3 tablespoons cider vinegar
- 1/4 cup shoyu
- 1/2 teaspoon ground black pepper
- 1-2 chili peppers, sliced very thin (may substitute with pepper flakes)
- 1/2 pound chicharrones (fried pork belly or pork rinds), warmed and broken into bits
