Chicharrón Prensado
Crispy pork belly pressed into a golden, crunchy disk and served with lime and salsa. A beloved Mexican street food that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 412
- Protein
- 28g
Ingredients
- 1 lb pork belly, skin-on
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 1 whole lime
- ½ cup salsa (store-bought or fresh)
Instructions
- 1
Pat the pork belly completely dry with paper towels, rubbing the skin side firmly until no moisture remains; this helps it crisp when cooked.
- 2
Place the pork belly skin-side up on a cutting board and slice it crosswise into 2 thick pieces, each about 3 inches wide and 1 pound total.
- 3
Mix the salt, black pepper, and cumin in a small bowl, then rub the mixture evenly over both sides of each pork piece.
- 4
Place a 12-inch cast iron skillet over medium heat and wait 2 minutes until it is hot to the touch.
- 5
Set one pork piece skin-side down in the skillet; you will hear an immediate steady sizzle.
- 6
Cook without moving for 5 minutes until the skin turns the color of light caramel and sounds crisp when pressed with a spoon.
- 7
Flip the pork and cook the meat side for 3 minutes until it is light golden and no longer pink when cut with a knife.
- 8
Transfer the cooked pork to a clean cutting board and immediately press it flat with the bottom of a second heavy skillet, pressing hard for 30 seconds to compress it.
- 9
Repeat steps 5–8 with the second pork piece and the same skillet.
- 10
Cut each pressed pork disk into bite-sized pieces, about 2 inches square, and pile them on a serving plate.
- 11
Cut the lime in half and squeeze the juice over the chicharrón, then serve with salsa on the side for dipping.
Tools you’ll need
- paper towels
- cutting board
- knife
- small bowl
- spoon
- 12-inch cast iron skillet
- tongs or spatula
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