• Today I am sharing my recipe of “Pan con Chicharron”

• Pan con Chicharron is a pork belly sandwich that is served as breakfast in the capital of Peru (Lima), this is like a traditional breakfast, for the “Limeños” (people from Lima), this sandwich has the perfect balance between sour, sweet, acid and savory. I think it is a great way to eat pork belly. 

Some tips to get your Pan con Chicharron done properly:

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• – Brine your pork belly in that way, it will be more tender.
• – When cooking it, render the fat and let it get crispy (remove the excess of fat and let it keep cooking)
• – Don’t rush it, it has enough fat meaning that it won’t dry out easily. 
• Serve it with Sarsa Criolla otherwise, you will be missing the whole experience 

Back to when I was a child I only had Pan con chicharron on weekends not every weekend because it was a heavy meal but I definitely had it from time to time, for me it was that delicious sandwich full of flavor, and textures. my mom used to buy it at a restaurant that was near home because she didn’t know how to make it properly she claimed she tried and didn’t taste the same but the truth is that she woke up late on weekends, and she only made a “quick” breakfast. After some years I learned how to make this dish but I move abroad and I didn’t have the opportunity to prepare it for my mom yet.