Chojín – Guatemalan Radish Salad with Chicharrón

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Chojín is a traditional Guatemalan salad made with fresh radishes, mint and chicharrones (fried pork rinds). One of the most unique of the typical dishes of Guatemala, it’s popular as a snack, a street food and at parties. 

If you love bacon, you won’t be able to resist this dish! And it takes just 5 minutes to make! 

The peppery radishes combined with sweet mint, tangy lime juice and salty, smoky chicharrones make it delicious as a condiment, appetizer or keto snack.

Much like Salpicón de Res and Salpicón de Pollo, two other Guatemalan traditional foods popular to serve at parties, chojín is a dish everyone needs to try at least once in their lifetime!

Unlike Mexico, where chicharrones are often served in salsas such as salsa verde (green) and salsa roja (red ), in Guatemala they’re generally served as a finger food snack.

They’re often the star of a casual event and enjoyed with a squeeze of fresh lime and a shot of venado, the local white rum. They can also be used as a filling inside pupusas (stuffed Salvadoran tortillas), sprinkled on black bean soup or enjoyed in chojín.  

Chojín is one of the easiest Guatemalan recipes to make. It’s basically a chopped radish salad (picado de rábano) which becomes picado de rábano con chicharrón with the addition of crispy pork rinds. 

Are Pork Rinds Really Pig Skin? 

Yes! Pork rinds or chicharrones are made from fried pork skin attached to a strip of meat or a pork rind with only the skin. There are, however, regional differences across Europe and the Americas in the way the pork rinds are cut and cooked.  

• Cracklings or cracklins are slim and crispy.  
• ‘Grueso’ pork rinds are thick and meaty but not quite as meaty as carnitas. 
• Washpot pork rinds are puffy and light like a corn twist snack.   

This authentic traditional chojin recipe (as well as the recipes for pupusas and black bean soup) calls for grueso chicharrones.

Where to Buy Chicharrones

You can find the best chicharrones at Latin grocers or at a carnicería in Latin America. Unlike bacon, chicharrones aren’t refrigerated or frozen. So look on the countertop near the cash register or near the fresh baked goods. Purchase them by weight or by the bag.  

In Toronto, we can buy chicharrones at El Quetzal, a Guatemalan-Salvadoran Bakery Restaurant ( 2011 Lawrence Ave W #9). They’re usually available on weekends. 

In Guatemala, our family usually purchases the pork from a butcher or ‘matador’ who has slaughtered a pig for a roast. The guys in the family (and usually a few enthusiastic onlookers) then cook the pork skins in a large vat outdoors over the course of an afternoon. 

How to Make Chicharrones at Home  

For this recipe, you can just purchase chicharrones at a Latin grocer or carniceria. But if you’re curious about how to make them at home, read on.

First, cut the pieces of pork (usually pork belly) into pieces of about 2 – 3 inches. Place the salted skins in a large pot over medium high heat with a small amount of water. 

Allow the pork rinds to render their fat so that the pork skins are now cooking in their own oil.  

Stir the salted pork rinds over a medium high temperature so they continue to render their own fat. Turn frequently so they brown evenly. 

When the skins get brown and crispy, remove with a colander/strainer and drain on paper towels.

The enticing aroma will generally lure neighbours over to sample the chicharrones with lime wedges and a shot of venado or a cold Gallo beer. 

Ingredients for Chojín – Picado de Rábano con Chicharrón

Radishes – Peppery, crispy and colourful, fresh radishes are a popular ingredient in typical Guatemalan cuisine. 

Lime Juice – Provides a fresh pop of flavour and acidity to the vinaigrette.

Orange Juice or Naranja Agria –  Adds a hint of vibrant citrus flavour to the dish. 

White Onion – Adds a savoury kick that pairs well with the other fresh flavours.

Chicharrones – Smoky, salty and buttery, researchers at Purdue University say fat is the sixth taste sense. It’s what makes bacon and pork rinds so addictive. 

Jalapeño – This fresh hot pepper adds a touch of heat to the salad. Dice it very finely. Or substitute fresh poblano pepper or omit it entirely. 

Tomato – Ripe, firm tomatoes add fresh flavour and colour.  

Mint and/or Cilantro – These aromatic fresh herbs pair well with radishes, tomatoes and lime juice. Mint or hierba buena (spearmint) is most typically used. Mint is a popular ingredient in many other Guatemalan dishes including sopa de albondigas (meatball soup) and jocón (chicken stew in green sauce).   

How to Make Chojín Radish Salad 

Please scroll down to the recipe card for complete method and quantities. 

1. Chop the chicharrones into small pieces.

2. Trim the radishes and chop them very finely. 

3. Squeeze the fresh limes and combine the juice with the orange juice. 

4. Finely chop the remaining onions, tomato, pepper and herbs. 

5. Mix the vegetables, herbs and radishes with the chopped chicharrones and juice. 

6. Serve immediately with tostadas, tacos chips or as a condiment along with guacamole.   

Tips and Variations

• While mint (hierba buena) is the most typical herb for chojin, you can use a combination of  mint and cilantro. Or just use whichever one you prefer or have available. 
• This recipe can be doubled or tripled. But to get the perfect texture, be sure to do all the chopping by hand rather than in a food processor.  
• Chojín should be served immediately so the chicharrones stay crispy. To make it in advance, chop all the vegetables and chicharrones, then store them separately (vegetables in the fridge). Combine with the lime and orange juices just before serving. 
• Do you have extra chicharrones? In traditional Portuguese cuisine, chicharrón are known as torresmo. They’re often  marinated in a garlicky sauce of wine and paprika and then fried. 

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