Before coming to Australia, I didn't fully appreciate my love for pork. Many of my favorite Mexican dishes are made with pork, such as Pozole, tamales, carnitas, cochinita pibil, and tacos al pastor, among others. Here in Sydney, I discovered another mouthwatering dish: Chicharrón Prensado, which translates to pressed pork rinds, but it's much more delicious than it may sound.
Carnitas and chicharrones are cooked in large copper pots, simmering in the rendered fat from the meat for hours. The result is tender, juicy meat (carnitas) and crispy, flavorful bits of pork (chicharrones). What remains at the bottom of the pot is collected and pressed into perforated molds to remove the excess fat. The end product is a block of pure deliciousness.
Chicharrón Prensado is a popular dish in Mexico City, especially in the famous gorditas de chicharrón. Imagine a thick corn tortilla stuffed with chicharrón and topped with your choice of salsa. While you can find gorditas and other Mexican snacks in the city, here in my little town, I had to take matters into my own hands and make them myself.
I stumbled upon a recipe on the La Capital YouTube channel, where the talented chef Oscar Meza shares his cooking tips and style with the world. I enjoy watching him cook and listening to his northern Mexican accent. He made chicharrón prensado using pork belly and an air fryer, and I decided to give it a try. It turned out to be incredibly easy to make, and I thoroughly enjoyed the process.
I used my chicharrón as a snack for a gathering with my friends. I grabbed some round corn chips and layered them with refried beans, chicharrón, and salsa. The result was finger-licking good—little tostadas that were both adorable and excellent appetizers for any party.
Here's a simple recipe to make your own chicharrón prensado:
Ingredients:
- 1 piece of pork belly
- Salt
Instructions:
- Cut the pork belly into strips and then into small, squarish chunks.
- Season the pork belly with salt.
- Place the pork belly in the basket of your air fryer and cook at 200°C for 40 minutes. Note: If your air fryer is small, you may need to cook it in two batches. Avoid overcrowding the basket for the best results.
- Once the pork belly is cooked to a crispy texture, let it cool, and then finely dice it.
- Add the diced pork belly to a dry pan and cook it in its own fat until golden.
- Mix in your favorite salsa and cook for a few minutes to allow the flavours to blend together.
- Use the chicharrón prensado in tacos, gorditas, quesadillas, and more.
Give it a go and indulge in the irresistible flavours of homemade chicharrón prensado. Enjoy!