Corazon Y Miel, a primarily Mexican but occasionally pan Latin restaurant with a art-lined brick walls from chef Eduardo Ruiz, chef Traffis Hoffacker and Robin Chopra that quickly became a culinary destination in Bell, could excel just on the merits of its antojitos. These savory “little cravings” practically beg to be paired with cocktails or beer, and yes, more than one involves pork products. Ensalada de Cueritos ($7) features tender strips of pig skin tossed with chile and lime, crunch from thin-shaved radish, and a sweet accent from candied citrus zest. The natural vessel for cueritos: more cueritos! This time, the pig skin’s deep fried as crispy chicharrones. They even throw in a four-ounce taster of Coronado Brewing Co. Orange Ave. Wit, which may not be my favorite SoCal wheat beer, but still helps to heighten citrus already found in the skins.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.