Pan Con Chicharron
Indulge in the ultimate Peruvian street food classic! This Pan con Chicharrón features crispy-skinned braised pork, tender sweet potato, and a vibrant lime-and-chili salsa criolla bursting with flavor. An unforgettable taste of Peru!
Ingredients
- 2 lbs pork belly skin on
- 1/2 cup red onion 1/4 inch thick rounds
- 1 aji amarillo pepper finely chopped
- 2-3 Limes juiced
- 1/2 cup cilantro chopped
- salt and pepper to taste
- 1 sweet potatoes thin sliced rounds
- 4 crusty French roll
- 1/2 cup vegetable oil
Instructions
- Preheat: Oven to 325°F (160°C).
- Sear: Heat a drizzle of oil in a heavy-bottomed pot or Dutch oven. Sear the pork belly, skin-side down, until golden brown. Flip and sear the other sides.
- Braising Liquid: Add enough liquid to come about halfway up the sides of the pork. This could be water, stock, beer, or even a mixture with aromatics like onions, carrots, and herbs.
- Cover and Braise: Tightly cover the pot and place it in the preheated oven. Braise for 2-3 hours or until the meat is fork-tender.
- Fry the Potatoes: Heat up half a cup of vegetable oil in a frying pan over a medium heat and fry the sweet potato slices until they’re irresistibly crispy.
- Crisp up the Pork: (If not already crispy)After the pork has cooked and is tender, raise the heat for the final stage (oven, pan-frying, or deep-frying) to get the skin extra crispy. Slice against the grain.
- Assemble Your Masterpiece: Slice your bread rolls. Layer on a few slices of sweet potato. Top generously with the pork, ensuring you get some of that crispy skin in each bite. Don't be shy with the salsa criolla!