Chicharrón Prensado

Step 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.

Step 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.

Step 3

Mix the salt, black pepper, and cumin in a small bowl, then rub the mixture evenly over both sides of each pork piece.

Step 4

Place a 12-inch cast iron skillet over medium heat and wait 2 minutes until it is hot to the touch.

Step 5

Set one pork piece skin-side down in the skillet; you will hear an immediate steady sizzle.

Step 6

Cook without moving for 5 minutes until the skin turns the color of light caramel and sounds crisp when pressed with a spoon.

Step 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.

Step 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.

Step 9

Repeat steps 5–8 with the second pork piece and the same skillet.

Step 10

Cut each pressed pork disk into bite-sized pieces, about 2 inches square, and pile them on a serving plate.

Step 11

Cut the lime in half and squeeze the juice over the chicharrón, then serve with salsa on the side for dipping.