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Pan Con Chicharrón: Pork & Potato Sandwich – Peruvian Style
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Servings:
4 People
Author:
Prep Time
30 minutes
Cook Time
1 hour, 20 minutes
Total Time
1 hour, 50 minutes
Course:
Breakfast
starter
Cuisine:
peruvian
Keywords:
breakfast snack
🧂 Ingredients
28 ounces
pork belly
1
bay leaf
½ cup
mint leaves
fresh
3
sweet potatoes
1
red onion
1 teaspoon
limo chili pepper
4 cups
vegetable oil
Black pepper
to taste
Salt
to taste
3 sprigs
parsley
1 tablespoon
Lime juice
to taste
240 g
bread rolls
(4 bread rolls)
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Instructions
1
Prepare the brine in a recipient, by placing 2 liters of water and 2 heaped
tablespoons of salt, stir until completely dissolved. Then place the pork belly
in the brine, and leave to marinade in the fridge for a minimum of 4 hours in
order for the salt to penetrate the center of the meat. The brine will also help
remove the excess of any potential impurities from the meat.
2
Remove the pork from the brine.
3
Fill a pot with 2 liters of water and 2 tablespoons of salt and bring to a boil.
4
Cut the meat into two and place it in the pot of boiling water, adding the mint
and the bay leaf. Boil on medium heat for 1 hour of until the water has
evaporated.
5
Leave the pork in the pot to fry in its own fat until golden.
6
Peel, slice and wash the sweet potatoes in order to remove excess starch.
7
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.
8
Prepare the salsa criolla relish with one julienned red onion, finely chopped
limo chili pepper, finely chopped parsley, and lime juice and salt to taste.
9
Cut open the bread rolls. First, place a few of the fried sweet potato slices in
the bread, and then follow with a generous serving of the chicharrón and finally
top it off with the salsa criolla relish.
10
Enjoy with a hot cup of coffee or tea, and if you want to really feel
like you’re in Peru, put on some traditional música criolla on in the background
to complete the scene.
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