StewsEasy

Pressed Pork Crackling in Salsa

Name: Pressed Pork Crackling in Salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 Ripe tomatoes; 1 White onion; 2 cloves Garlic; 2 tbsp Vegetable oil; 1 pinch Salt to taste; 400 g Pressed pork crackling; 3 Dried guajillo chillies

35 min (10 prep + 25 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Compacted pork crackling stewed in red salsa, ideal for tacos and sandwiches.

About this recipe

Pressed pork crackling in salsa is a hearty stew where compacted crackling is simmered in a red or green salsa until it softens and absorbs all the flavours. Perfect for filling tacos, tortas or serving with rice.

History & Origin

Pressed chicharrón is the result of pressing the remnants of fried pork crackling, creating a compact and flavourful mass. This total use of the pig is part of the Mexican tradition of wasting nothing. Stewing it in red or green salsa is one of the most popular ways to prepare it, especially in the markets and fondas of Mexico City.

Estimated cost

£6.30

Total cost

£1.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

15g

Protein

20g

Carbohydrates

22g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the tomatoes, deveined guajillo chillies and garlic on a comal until soft and charred.
2
Blend the roasted ingredients with half an onion and a splash of water until smooth. Strain if desired.
3
Break the pressed crackling into medium pieces by hand.
4
In a saucepan, heat the oil and fry the salsa for 5 minutes over medium heat.
5
Add the pressed crackling to the salsa, lower the heat and cook covered for 15-20 minutes, stirring occasionally until the crackling is soft and has absorbed the salsa.