pressed pork belly chicarron prensado

How to Make Homemade Pressed Pork Belly (Chicharrón Prensado)?

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Do you like experimenting in the kitchen? Then, you might be drawn to the idea of preparing pressed pork belly (chicharrón prensado).

It’s one of the most beloved fried dishes in Mexico, often enjoyed with tacos and gorditas.

Making it is an interesting experience, as it involves respecting the culinary traditions of this country and achieving an authentic flavor.

You can even add new ingredients without losing its original intense aroma. And present it in a creative way.

Although many businesses sell it already made, it doesn’t compare to the homemade version. When you make it at home, it’s more genuine.

Moreover, it allows you to adjust it to your taste, which is fantastic. Want to give it a try? Stay with us and discover how to make your own dish.

Table of contents

What is pressed pork belly (chicharrón prensado)?

If you haven’t heard of this dish, it’s a different version of the classic crispy pork belly.

Its base is the meat and fatty skin of pork, which are pressed when fried, allowing you to form firm blocks.

This makes the next step easier, meaning you can cut it into pieces, slice it, or shred it to eat however you like.

The difference from traditional pork belly lies in the texture. Thanks to the combination of meat and fat with spices, it’s softer and more consistent.

This recipe is a Mexican legacy that emerged from the need to make the most of leftover fried bacon.

Over time, it became an essential ingredient in many dishes.

Essential ingredients to make homemade pressed pork belly

To make your own delicious pressed pork belly, you’ll need the following basic ingredients:

  • 1 kg of pork cuts (meat, shoulder, or belly)
  • ½ kg of lard (pork fat)
  • 1 onion, chopped
  • 1 bay leaf
  • 2 garlic cloves
  • 1 tsp of salt
  • 1 tsp of pepper
  • Cumin, oregano, or chili (optional)
  • Water (for cooking)

With the right combination of these ingredients, you’ll achieve the authentic texture and flavor of the chicharrón you desire.

Tools needed to make homemade pressed pork belly

What else do I need for my homemade preparation? The first thing is a large pot to cook your pork meat.

It must be large enough to hold all the pieces in plenty of water without spilling over.

A sharp knife and a cutting board are essential for cutting the pieces accurately.

For frying the meat and skin, it’s recommended to use a deep pan. It allows for even frying and prevents splattering.

Another tool you’ll need is a strainer to drain the fat once fried, to achieve the ideal texture.

Of course, a press is essential, or alternatively, a cake mold or a heavy container for pressing.

You’ll also need wax paper or plastic wrap to prevent the mixture from sticking to the mold. Lastly, a refrigerator to cool and let your chicharrón rest.

4 Steps to cook the perfect pressed pork belly

Now, you’ll learn the step-by-step process of making this dish. Follow the order to prepare it like a chef.

1. Cooking

The first thing you need to do is cook the pork meat. Place the cuts in a large pot and cover completely with water.

Add the chopped onion, garlic, bay leaf, and salt. Use medium heat for cooking.

It’s ready when the meat is tender or easily shreds. This should take about an hour.

2. Cutting and shredding 

Is your meat cooked? Remove it from the water and let it rest for a few minutes until it’s warm or cool.

Then, cut it into small pieces or shred it with a fork into thick strips, depending on your preference.

3. Frying 

The third step is to heat the fat or lard (pork fat) in a deep pan. Once melted, add the meat you cut into strips.

Cook it until it browns and reaches the consistency of chicharrón. Stir it often to prevent burning.

4. Pressing

In this part of the process, drain the excess fat from the frying using the strainer. Set aside some of the fat to mix with the meat.

This keeps it juicy and flavorful. Meanwhile, line your press or mold with wax paper.

Compact the meat with the tool, and to make it firm, place something heavy on top. Refrigerate for 2 hours, and you’re done.

Mexican Secrets to Pressing Chicharrón Like an Expert

Performing this procedure is an art, as it requires certain skills to achieve the perfect texture, flavor, and presentation.

Do you want to do it like an expert? Here are some Mexican secrets to help you succeed.

Compression

This method is essential for pressing the chicharrón. First, you need to fry the meat well, but without letting it dry out.

The juiciness allows it to take on a firm yet soft texture when pressed. To get it compact, compress it evenly.

This will prevent the meat pieces from separating during the cooling process.

Mold

If you’re pressing the meat in a mold, make sure to choose the right one. It should be large enough so that no piece is left outside.

Remember to line it with wax paper. This will help it come off easily when you remove it from the mold.

Place a heavy object on top, whether it’s a lid or a container, to press it into shape as it rests.

Resting

Another secret to pressing chicharrón like an expert is not rushing. Let it rest for several hours in the refrigerator.

If possible, let it rest overnight to ensure it settles properly and has better consistency and flavor.

By applying these tricks, you’ll achieve a perfectly pressed pork chicharrón. You can also use it in other preparations.

3 Tips for Seasoning Chicharrón and Enhancing Its Flavor

Seasoning highlights the aroma of chicharrón and gives it a more exquisite taste. These tips will help you flavor it perfectly.

  1. Use fresh spices: Add a bit of oregano, cumin, or ground dried chili during cooking. It will give it a special, aromatic, and spicy touch.
  2. Sauté the seasonings: Prepare a sauté with the pork fat, onion, and garlic before cooking the meat. This will give it a richer, more intense flavor.
  3. Add lime or orange: A splash of either of these fruits at the end of cooking will prevent the chicharrón from being too greasy. It will also add a fresh touch.

By following these suggestions, you’ll get an authentic pressed chicharrón with the ideal texture and flavor.

How Long Does Pressed Chicharrón Last?

As long as it’s stored properly in an airtight container, it can last up to a week in the refrigerator. If you freeze it, it will stay in good condition for three months. When you’re ready to consume it, reheat it over low heat.

Variations of Pressed Pork Belly by Region

The way this dish is prepared and seasoned in Mexico varies depending on the region and local customs.

This is why there are different versions. In the central part of the country, the pork meat and skin are seasoned with onion, chili, and garlic to make the chicharrón.

This gives it a particular and delicious flavor. In other regions, they add tomato and black pepper to make it fresher.

Northern chicharrón is drier and firmer, as well as less greasy. The reason? It contains more lean meat.

In this part of the country, it’s also made heartier by incorporating tortillas or corn flour.

In Yucatán, it’s characterized by its reddish color and the unique flavor of its seasonings: sour orange and annatto. They combine it with local spices and chili-based recados.

2 Easy Recipes with Pressed Chicharrón as the Star Ingredient

One of the great qualities of this dish is that it allows you to create many different preparations, from tacos to tortas, gorditas, and stews.

Would you like to try them? Here are a couple of simple recipes. Prepare them and treat yourself.

1. Pressed Pork Belly Tacos

These are delicious, crispy, and one of the most popular in Mexico. They’re ready in just a few minutes, and if you’d like, you can add your favorite toppings.

Ingredients:

  • 200 g pressed chicharrón
  • Corn tortillas
  • Chopped onion
  • Green (or red) salsa
  • Fresh cilantro

Instructions: 

Heat the chicharrón in a pan, breaking it up a bit. Make your tacos with the corn tortillas and shredded meat.

Add your salsa (green or red), chopped onions, and a touch of cilantro to make them tastier.

2. Pressed Pork Belly Stew with Nopales

This homemade stew is truly exquisite, nutritious, and serves a lot, so you can make it to share with friends or family.

Ingredients:

  • 300g pressed chicharrón
  • 2 cups of nopales
  • 1 cup of red salsa
  • Salt and pepper

Instructions:

Start by heating the chicharrón. Then, add the cooked nopales and the red salsa. Cook over medium heat for 10 minutes.

Taste to check if you need to adjust the seasoning. If it needs more salt, add some, and serve hot with rice or tortillas.

With these recipes, you’ll leave everyone impressed. Want to keep experimenting in the kitchen? Make homemade pressed chicharrón!