Chicharrón Sandwich

🧂 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving