World Flavors Cookbook

Pan con Chicharrón

Peruvian pork sandwich — crispy fried pork (chicharrón) with sweet potato and salsa criolla in a crusty bread roll. Lima's legendary breakfast sandwich.

Cuisine: Peru

Ingredients

• 4 crusty bread rolls (pan frances)
• 600g pork belly, cubed
• 2 sweet potatoes, boiled and sliced
• For salsa criolla: red onion thinly sliced, aji amarillo or lime, cilantro, salt

Instructions

1. Fry pork belly cubes in hot oil until very crispy (chicharrón). Drain.
2. Boil sweet potatoes until tender. Slice.
3. Make salsa criolla: combine thin red onion, chile, cilantro, and lime. Season.
4. Split rolls.
5. Layer sweet potato, chicharrón, and salsa criolla.
6. Serve immediately.