Fried Brussels Sprout Salad

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1 cup vegetable oil

1 1/2 cups Brussels sprouts

3/4 cup frisee

1 tablespoon julienned Pickled Red Onions, recipe follows

1 tablespoon fresh parsley leaves

1 radish, thinly sliced

2 tablespoons fresh cranberries, soaked in red wine

2 tablespoons crumbled pork rind

2 tablespoons Tamarind Vinaigrette, recipe follows

1 tablespoon fresh cilantro leaves

1/2 teaspoon chile seasoning powder, such as Tajin

1/2 teaspoon kosher salt

Pinch fresh ground pepper

1 tablespoon finely grated manchego cheese

Pickled Red Onions: 

1/2 cup red wine vinegar

3/4 tablespoons sugar

1/4 teaspoon dried oregano (preferably Mexican)

1/4 tablespoon kosher salt

1/4 teaspoon ground black pepper

Pinch dried red pepper flakes

2 whole cloves

1 bay leaf

1/2 large red onion, thinly sliced

Tamarind Vinaigrette: 

1 cup tamarind puree

2 tablespoons red wine or sherry vinegar

2 teaspoons kosher salt

1/2 cup extra-virgin olive oil