Pan con chicharrón is a Peruvian Pork Sandwich that you'll love

 

Variations of Pan con chicharrón , which originated in Andalucia exist throughout the Latin world and this simple pork sandwich is one of the worlds best. Peruvians eat it for breakfast alongside a coffee at chicharrón restaurants. Belly pork is cooked till very done, and it is served with a pickle, 'salsa criolla', sweet potatoes and a chilli mayo in a crunchy bun. 

If you have time first brine your pork overnight, brining any meat creates juicier meat. 3 Tblsp of salt mixed with four cups of water, wash or pat dry the meat with a paper towel.

Pork belly is covered with water and boiled with salt, cumin and pepper, until the water has evaporated and the pork cooked and tender, a sprig of mint may also be included. Then the pork is fried with a little lard until very crispy and brown. I roasted mine in an air fryer.

* I sous vide belly pork for 36 hrs at 64 degrees, then when cool freeze, so when someone told me about this recipe, I had some.

I fried thin slices of sweet potato in a little oil that came out of the pork in the air fryer for about two mins per side, then put on a paper towel.

The pickle, salsa criolla, should be made with finely chopped red onions, I didn't have any so used white, I also put the onions in a bowl of water overnight, this takes away some of the sharpness, but it isn't necessary. Finely sliced chilli is added to the onions, some fresh finely chopped coriander also then lime juice and you have a fab pickle.

Mayo is just mayonnaise with some chilli sauce to taste.

The roll should be a slightly crunchy roll on the outside and soft in the middle, the co-op ones I bought were close..

Then just put this beauty together, mayo both sides of the bun, a few sweet potato slices, pork, onions, and some mint leaves if you have them.