Chicharron Prensado Recipe

Cooking Directions

• STEP 1.In a large pot, combine water, vinegar, salt, garlic, and spices to make the marinade.
• STEP 2.Add the pork belly to the pot and bring to a boil.
• STEP 3.Reduce the heat and simmer for 2-3 hours, or until the pork is tender.
• STEP 4.Remove the pork belly from the pot and place it between two baking sheets.
• STEP 5.Place a heavy object on top to press the pork belly for at least 4 hours, or overnight.
• STEP 6.Heat oil in a skillet over medium-high heat.
• STEP 7.Slice the pressed pork belly into thick strips and fry until crispy and golden brown.
• STEP 8.Serve with tortillas, salsa, guacamole, and your favorite toppings.

Cooking Tips

• You can add additional spices or herbs to the marinade, such as cumin, oregano, or bay leaves.
• Make sure to use a heavy object to press the pork belly evenly and create a crispy exterior.
• For a healthier version, you can roast the pressed pork belly in the oven at 400°F (200°C) for about 30 minutes.

Storage and Serving

• Chicharron prensado is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or oven until heated through.