Chicharron prenzado is a ready-made pressed pork that ubiquitously sold in Mexico as a semi-finished product. From him to further you can cook various dishes with sauces or toppings for tacos, proud and other snacks. Chicharron prenado can be easily make houses from carnitas – Mexican stewed pork shoulder, which for many hours languish with spices in the oven with low temperature until the meat is easily broken up into fiber. Karnitas is cut or torn into small pieces and laid under the press. Due to fat, it hardens and takes on a tight shape chicharron prenado. Nutritional Information per serving: (16 total) Calories 130, total fat 7 g., Saturated fat g., Proteins 14 g., Carbohydrates 0 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 10 minutes plus aging time Difficulty: easy Portions: 16 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. finished pork carnitas
Recipes with Related Ingredients: Pork
Recipe preparation:
- Cut the meat into pieces of 2.5 cm. And put in a plastic bag, salt if necessary (carnitas is already salted), or tightly wrap the meat in gauze.
- Tie a bag or cheesecloth with an elastic, twine or twist ribbon.
- Press the bag into a saucepan or glass to give him a cylindrical shape. Make sure the meat is tightly packed from all parties. Put a plate on top and put something on it heavy (for example, large cans).
- Leave the meat under the press overnight, and then remove the bag from pan and put it in the refrigerator for 3 days. Now you have a semi-finished product, you can use meat to cook Mexican dishes: pork can be stewed with green salsa with tomatoillo, salsa with guajillo, adobo salsa, or fry again and use as toppings, for example, for gordy cakes.
