Chicharrón Sandwich
A quintessential Peruvian breakfast icon, this sandwich features incredibly crispy, slow-cooked pork belly (chicharrón) nestled in a fresh bread roll, complemented by sweet, fried sweet potato slices and a vibrant salsa criolla.
🧂 Ingredients
- 800 g Pork belly or shoulder(Skin on is preferred for extra crispiness, cut into 2-inch cubes.)
- 2 tbsp Salt(For seasoning the pork.)
- 1 tsp Black pepper(Freshly ground, for seasoning the pork.)
- 250 ml Water(To help render the fat initially.)
- 2 medium Sweet potato(Peeled and sliced into 1/2-inch thick rounds.)
- 500 ml Vegetable oil(For frying the sweet potato, or use rendered pork fat.)
- 4 large French bread rolls or crusty rolls(Such as pan francés or baguette sections.)
- 1 large Red onion(Thinly sliced into half-moons.)
- 60 ml Lime juice(Freshly squeezed, about 2-3 limes.)
- 1 small Ají limo or other mild chili(Finely minced (seeds removed if preferred for less heat). Substitute with a small habanero or jalapeño.)
- 1/4 cup Cilantro(Fresh, chopped (optional, for salsa criolla).)
- to taste Salt(For salsa criolla.)
👨🍳 Instructions
- 1
Prepare the pork: Pat the pork belly dry with paper towels. Score the skin (if present) in a diamond pattern, being careful not to cut into the meat. Season generously all over with salt and freshly ground black pepper.
⏱️ 10 minutes - 2
Slow-cook the pork: Place the seasoned pork in a heavy-bottomed pot or Dutch oven. Add the water. Cover tightly and cook over low heat (or in a preheated oven at 150°C / 300°F) for about 1.5 to 2 hours, or until the pork is tender and easily pierced with a fork. The water should evaporate, and the pork should start to render its own fat.
⏱️ 1 hour 30 minutes to 2 hours - 3
Crisp the pork: Remove the pork from the pot, reserving the rendered fat. Increase the heat under the pot to medium-high (or heat the vegetable oil in a deep pan to 180°C / 350°F). Carefully place the pork pieces into the hot fat, skin-side down if applicable. Fry for about 15-20 minutes, turning occasionally, until the skin is puffed and crispy, and the meat is deeply golden brown and crunchy. Drain on paper towels.
⏱️ 20 minutes - 4
Prepare the sweet potato: While the pork is crisping, heat vegetable oil (or some of the rendered pork fat) in a separate pan over medium-high heat to 180°C / 350°F. Fry the sweet potato slices in batches until golden brown and tender, about 5-7 minutes per side. Drain on paper towels and season lightly with salt.
⏱️ 15 minutes - 5
Make the salsa criolla: In a bowl, combine the thinly sliced red onion, minced ají limo, and chopped cilantro (if using). Add the lime juice and a pinch of salt. Toss gently to combine. Let it sit for at least 10 minutes to allow the flavors to meld and the onion to soften slightly.
⏱️ 10 minutes - 6
Assemble the sandwiches: Slice the bread rolls horizontally, leaving one side hinged if desired. Lightly toast or warm the rolls. Place generous portions of the crispy chicharrón (cut into bite-sized pieces if large) onto the bottom half of each roll. Top with a layer of fried sweet potato slices and a good amount of salsa criolla. Close the sandwich and serve immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the crispiest pork skin, ensure it is completely dry before seasoning and frying. A final blast under a hot broiler can also help achieve extra crispiness.
- ✓The rendered pork fat is flavorful and can be used for frying the sweet potatoes or other vegetables.
- ✓Salsa criolla is best made just before serving to maintain its freshness and crunch.
- ✓This sandwich is traditionally enjoyed as a hearty breakfast, but it makes a delicious lunch or dinner too.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a fried egg on top of the chicharrón for an even richer breakfast.
- Include a smear of rocoto pepper sauce or mayonnaise for extra spice and creaminess.
- Use thinly sliced pickled onions instead of fresh red onion in the salsa criolla.