Pan con Chicharrón
The Quirky Foodster Team
Ingredients
- Pork belly, cut into chunks — 500 g (1 lb 2 oz)
- Water — 480 ml (16 fl oz)
- Bay leaf — 1
- Sweet potatoes, boiled and sliced — 2
- Crusty bread rolls — 4
- Red onion, thinly sliced — 1
- Lime juice — 2 tbsp
- Aji amarillo, finely chopped — 1 (or substitute mild chilli)
- Salt and pepper — to taste
Method
- Simmer the pork belly with the water, bay leaf and a pinch of salt for 45 minutes until tender; drain, reserving a little of the fat.
- Heat the reserved fat (or a little oil) in a frying pan over medium-high heat and fry the pork pieces until deeply golden and crisp on the outside, about 10–12 minutes.
- Meanwhile, combine the sliced onion with lime juice, chopped aji amarillo and salt to make the salsa criolla, letting it sit for at least 10 minutes.
- Split the bread rolls and fill each with crispy pork, a few slices of sweet potato and a generous spoonful of the onion salsa.
Introduction: Crispy fried pork belly piled into a crusty roll with sweet potato and pickled onion salsa, a beloved and substantial Peruvian breakfast sandwich.
Cultural Background: Pan con chicharrón is a much-loved weekend breakfast across Peru, its combination of crispy pork, sweet potato and tangy onion salsa reflecting the country's love of bold, layered flavour combinations.
Tips: Simmering the pork first, then frying, gives the classic tender-inside, crisp-outside texture. Let the salsa criolla marinate for a few minutes before serving to soften the onion's sharpness.
Variations: Add a spoonful of aji sauce for extra heat. Include a few slices of avocado for richness.
Storage: Refrigerate cooked pork in an airtight container for up to 2 days; assemble sandwiches fresh.
Reheating: Reheat the pork in a hot dry pan for a few minutes to restore crispness; assemble fresh sandwiches.
FAQs:
Q: What is salsa criolla?
A: A simple, tangy Peruvian onion salad made with lime juice and chilli, a common accompaniment to many dishes.
Q: Is pan con chicharrón only eaten for breakfast?
A: It's most associated with breakfast, particularly on weekends, though it's enjoyed at other times too.
- Pork belly, cut into chunks — 500 g (1 lb 2 oz)
- Water — 480 ml (16 fl oz)
- Bay leaf — 1
- Sweet potatoes, boiled and sliced — 2
- Crusty bread rolls — 4
- Red onion, thinly sliced — 1
- Lime juice — 2 tbsp
- Aji amarillo, finely chopped — 1 (or substitute mild chilli)
- Salt and pepper — to taste
Please log in to leave a comment.