Pan con Chicharron
This classic Pan con Chicharron layers juicy, crisp-edged pork belly with tender sweet potato and bright, limey salsa criolla inside a crusty roll. The result is rich and savory, lifted by fresh onion, cilantro, and chili for a deeply satisfying sandwich.
Ingredients
Pork belly
- 500 gpork belly, skinless, cut into 2 thick slabs
- 3 clovesgarlic, finely minced
- 1 tspground cumin
- 1 tspfine salt
- 1/2 tspblack pepper
- 200 mlwater
- 1 tbspvegetable oil
Sweet potato
- 300 gsweet potato, peeled and cut into thick rounds
- 1/4 tspfine salt
Salsa criolla
- 120 gred onion, very thinly sliced
- 1 smallaji amarillo or other mild fresh chili, thinly sliced
- 2 tbsplime juice, freshly squeezed
- 2 tbspcilantro leaves, roughly chopped
- 1/4 tspfine salt
To serve
- 2 rollscrusty bread rolls
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best texture within the time limit, use pork belly cut about 2-2.5 cm thick; very thick pieces will need longer cooking.
- •If you cannot find aji amarillo, use a mild yellow chili or a small amount of deseeded jalapeno; the sandwich should have freshness and gentle heat, not overwhelming spice.
- •Thinly slicing the onion is essential for authentic salsa criolla texture. If the onion tastes very sharp, rinse briefly in cold water before dressing.
- •Serve immediately while the pork is crisp and the bread is still warm.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free