Pan con Chicharron

Pan con Chicharrón (Peruvian Pork Belly Sandwich)

A beloved Peruvian street sandwich: chunks of braised-then-fried pork belly tucked into a crusty roll with fried sweet potato slices and bright salsa criolla. The pork is cooked twice for a tender interior and crisp exterior.

Prep

30 min

Cook

150 min

Total

180 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) pork belly, skin-on or skinless, cut into 5 cm (2 in) chunks; pork shoulder works as a leaner substitute
• •1 whole red onion, thinly sliced into half-moons
• •2 whole ají amarillo chillies, seeded and thinly sliced; substitute 1 mild yellow chilli or ½ tsp ají amarillo paste if unavailable
• •3 whole limes, juiced, about 60 ml (¼ cup)
• •1 bunch cilantro, roughly chopped
• •2 whole sweet potatoes (camote), peeled and sliced into 1 cm (½ in) rounds
• •4 whole pan francés rolls, or other crusty rolls such as ciabatta or bolillo
• •500 ml (2 cups) water, for braising the pork
• •6 g (1 tbsp) salt, plus more for seasoning
• •4 g (2 tsp) cumin, ground
• •4 g (2 tsp) black pepper, freshly ground
• •3 cloves garlic, crushed
• •1 tsp sugar, for the salsa criolla
• •500 ml (2 cups) vegetable oil, for frying
• •1 tbsp ají amarillo sauce, for serving at the table

Steps

1. 1 Place the pork belly chunks in a pot with the water, salt, cumin, black pepper, and crushed garlic. Bring to a boil, then reduce heat to a simmer. Cover and cook for 60–75 minutes, until the pork is fork-tender and the liquid has mostly evaporated. The pork should reach an internal temperature of at least 90°C (195°F) for properly tender connective tissue.
2. 2 While the pork braises, make the salsa criolla: combine the sliced red onion, ají amarillo slices, lime juice, sugar, a pinch of salt, and half the cilantro. Toss well and let sit at room temperature for at least 20 minutes so the onion softens and mellows.
3. 3 Remove the braised pork from the pot and pat the pieces thoroughly dry with paper towels. Let them rest for 10 minutes so steam escapes - dry pork fries crispier and splatters less.
4. 4 Heat the vegetable oil in a deep, heavy pot or Dutch oven to 180°C (350°F). Use a thermometer if you have one; if not, a small piece of bread should turn golden in about 30 seconds.
5. 5 Carefully lower the pork pieces into the hot oil in batches, being cautious of splatter. Fry for 4–6 minutes, turning once, until deep golden brown and crisp on all sides. The internal temperature should remain above 75°C (167°F). Drain on a wire rack or paper towels and season with a little salt while still hot.
6. 6 In the same oil (reduce heat slightly to 170°C / 340°F), fry the sweet potato rounds in batches for 3–4 minutes, until golden and cooked through. A knife should slide in with no resistance. Drain and season lightly with salt.
7. 7 Split the pan francés rolls almost all the way through, leaving a hinge. If desired, briefly toast the cut sides in a dry pan or under a grill for 1–2 minutes until warm and crisp.
8. 8 Fill each roll with 3–4 chunks of fried pork and 2–3 slices of fried sweet potato. Spoon a generous amount of salsa criolla over the top, letting the lime juice soak into the bread slightly.
9. 9 Serve immediately with ají amarillo sauce on the table for drizzling. The sandwich is best eaten right away while the pork is crisp and the bread still warm.