Name: "Pan con Chicharron"
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 2 lb Pork Belly (no bones, brined for 4 hours (about 1kg)); 2 tbsp Salt; 3 tbsp Sugar; 2 lt Water; 1 Red Onion (finely jullianned ); 1/8 cup Cilantro Leaves (chopped ); 2 Limes (Juiced ); 1 Ají Amarillo (no seeds and Julienned ); Salt & Pepper; 1 tbsp Vegetable Oil; 1 Bayleaf; 2 sprigs of Mint; 1 tablespoon Black Pepper corns; 3 Garlic cloves; 1.5 tbsps Salt; 2 lt Water; 4 - 6 Bread Rolls; 2 Sweet Potatoes (sliced and fried )

"Pan con Chicharron"

Porkbelly, Sweet Potato Sandwich

Course Breakfast

Cuisine peruvian

Keyword chicharron, sandwich

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 45 minutes

Servings People

Author Brandon Castillo

Ingredients

Brine

2 lb Pork Belly no bones, brined for 4 hours (about 1kg)
2 tbsp Salt
3 tbsp Sugar
2 lt Water

Salsa Criolla

1 Red Onion finely jullianned
1/8 cup Cilantro Leaves chopped
2 Limes Juiced
1 Ají Amarillo no seeds and Julienned
Salt & Pepper
1 tbsp Vegetable Oil

Spices for the Pork

1 Bayleaf
2 sprigs of Mint
1 tablespoon Black Pepper corns
3 Garlic cloves
1.5 tbsps Salt
2 lt Water

Sandwich

4 - 6 Bread Rolls
2 Sweet Potatoes sliced and fried

Vegetable oil for deep frying

Instructions

Brine

In a bowl, add water, salt, sugar, pork belly (cut in half), let it marinate for 4 hours, then drain it and put it aside.

Cooking the Porkbelly

In a pot add 2 lt of water, pork belly, Salt (1.5 tbsps), the mint, bay leaf, garlic, bring to a boil then simmer until all the water evaporates, once the water is gone, let the pork belly cooks in its own fat, until its crispy. you can also remove the pork once the water is evaporated, then pat dry and deep fry to speed up the process.