World Flavors Cookbook

Sánguche de Chicharrón

A legendary breakfast or street sandwich consisting of crispy fried pork belly, fried sweet potato slices, and zesty salsa criolla.

Cuisine: Peru

Ingredients

• 500g pork belly, cut into chunks
• 2 large sweet potatoes, sliced and fried until soft
• 4 bread rolls
• Salsa Criolla (onions, lime, cilantro)
• Salt, pepper, and a pinch of cumin

Instructions

1. Boil the pork belly chunks in water with salt until the water evaporates and the pork begins to fry in its own fat. Cook until crispy and golden.
2. Slice the sweet potatoes and fry them in oil until golden and tender.
3. Prepare the salsa criolla by mixing julienned red onions with lime juice and cilantro.
4. Assemble the sandwich: layer fried sweet potato on the bread, add the crispy pork, and top with salsa criolla.
5. Serve warm, often accompanied by a coffee.