Pan con Chicharron

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Season the pork belly slabs all over with the garlic, cumin, 1 tsp salt, and black pepper. Let them sit while you prepare the remaining components; even a short seasoning time helps the surface absorb flavor.

   500 g pork belly, skinless, cut into 2 thick slabs3 cloves garlic, finely minced1 tsp ground cumin1 tsp fine salt1/2 tsp black pepper
2. 2

   Place the sweet potato rounds in a small saucepan, cover with water, add 1/4 tsp salt, and bring to a gentle boil. Cook for 8-10 minutes until just tender but not falling apart. Drain well and set aside so excess moisture evaporates; this keeps them from becoming watery in the sandwich.

   300 g sweet potato, peeled and cut into thick rounds1/4 tsp fine salt
3. 3

   Make the salsa criolla by combining the red onion, aji amarillo, lime juice, cilantro, and 1/4 tsp salt in a bowl. Toss well and lightly squeeze the onion with your fingers to soften it slightly. Set aside for 10 minutes so the onion mellows and the flavors blend.

   120 g red onion, very thinly sliced1 small aji amarillo or other mild fresh chili, thinly sliced2 tbsp lime juice, freshly squeezed2 tbsp cilantro leaves, roughly chopped1/4 tsp fine salt
4. 4

   Put the seasoned pork belly and 200 ml water into a heavy skillet or sauté pan just large enough to hold the meat. Cover and cook over medium heat for about 12 minutes, turning once, until the pork is mostly cooked through and some fat has rendered. The water should be nearly gone by the end.

   500 g pork belly, skinless, cut into 2 thick slabs200 ml water
5. 5

   Uncover the pan, add the vegetable oil if needed, and continue cooking over medium-high heat for 8-10 minutes, turning occasionally, until the pork belly is deep golden brown and crisp on the outside. Adjust the heat so the exterior browns without burning. The pork is ready when the fat is rendered, the edges are crisp, and the center is fully cooked.

   500 g pork belly, skinless, cut into 2 thick slabs1 tbsp vegetable oil
6. 6

   Transfer the pork to a board and rest for 5 minutes. Meanwhile, split the bread rolls and warm them in the oven for 2-3 minutes so the crust refreshes and the interior stays soft.

   2 rolls crusty bread rolls
7. 7

   Slice the rested pork belly into thick pieces. Fill each roll with sweet potato rounds, pork belly, and a generous mound of salsa criolla. Spoon over any juices from the salsa just before serving for extra brightness.

   500 g pork belly, skinless, cut into 2 thick slabs300 g sweet potato, peeled and cut into thick rounds120 g red onion, very thinly sliced1 small aji amarillo or other mild fresh chili, thinly sliced2 tbsp lime juice, freshly squeezed2 tbsp cilantro leaves, roughly chopped2 rolls crusty bread rolls

Origin & History

Pan con Chicharron is a beloved Peruvian sandwich, especially popular as a hearty breakfast or late-morning meal in Lima. It traditionally combines pork, sweet potato, and salsa criolla in crusty bread, balancing richness, sweetness, and acidity in a way that reflects classic Peruvian flavor pairing.