In Mexican cuisine, cueritos are fresh pieces of pork skin, which have been separated from the meat and fat, and may be either fried with other parts of the pork (carnitas), or as in this recipe, boiled and pickled in vinegar, often mixed with pickled jalapeños and carrots (escabeche.) As a bonus, although it might seem impossible to conceive this dish without pork rind, the flavour of cooked fresh pork rinds is mild, and its texture, chewy, so it was not very hard to think of konjac as a vegan substitute with similar characteristics ... click on title for more
My Slice of Mexico 