How to Cook Homemade Pressed Pork Rinds with These Pro Tips

• Chef Oropeza’s recipe states to first bring the water in the pot to a boil over medium heat, add the peppers and vegetables, and cook for 10 minutes.

• Add the chicharrón to the hot pan and let it release all the fat (you can drain a little to make the recipe healthier). Cook until it turns white.

• Wash the water chillies, remove veins and seeds, and mix with tomatoes, onions and garlic. If necessary, add a small amount of cooking water.

• Add the sauce and pork rinds to the pot and stir well. Stir occasionally. When it starts to boil reduce the heat and allow the liquid to reduce.

• Continue cooking for about 15 minutes and adjust the taste with a little pepper.

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In the Directo al Paladar México you can also read | How to make “pressed chicharrón gorditas”, homemade and easy to prepare recipe | Profeco de México will withdraw from the market these brands of packaged cochinita, chicharrón and chilorio because they do not live up to their promises | We explain how healthy it is to eat pork rinds as a snack or in the rinds