Time: 10 min plus standing time
Complexity: easily
Servings: 16

Chicharrón prensado is a prepared, pressed pork meat widely sold in Mexico as a pre-cooked product. It can be used to prepare various sauced dishes or as a filling for tacos, gorditas, and other appetizers. Chicharrón prensado can also be easily made at home using carnitas—a Mexican-style braised pork shoulder that is simmered for many hours in a low-temperature oven with spices until the meat easily falls apart. The carnitas are cut or torn into small pieces and placed under a press. The fat solidifies the pieces, creating the dense shape of chicharrón prensado.

Ingredients:

• 1 kg. cooked pork carnitas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Cut the meat into 2.5 cm pieces and place in a plastic bag, adding salt if necessary (carnitas are already salted), or wrap the meat tightly in cheesecloth.
Step 2
• Tie the bag or cheesecloth with a rubber band, twine or twist tie.
Step 3
• Press the bag into a saucepan or glass dish to form a cylinder. Make sure the meat is pressed tightly on all sides. Place a plate on top and place something heavy on it (such as large cans).
Step 4
• Leave the meat under the press overnight, then remove the bag from the pan and put it in the refrigerator for 3 days.
  
  
  Now that you have a semi-finished product, you can use the meat to prepare Mexican dishes: the pork can be stewed with green salsa with tomatillo, salsa with guajillo, salsa adobo, or fried again and used as a filling, for example, for gorditas.

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