Go Back
–+ servings
pan con chicharron
Print Pin

"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 4 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.
      pork belly being marinated

    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.

    Salsa Criolla

    • add all ingredients to a bowl, add salt & pepper, give a stir put aside.

    Sandwich

    • Cut your buns into two, add some fried sweet potatoes, pork belly, and Sarsa Criolla, serve while hot.
    Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness