Pan con Chicharrón – Peruvian Pork Belly Sandwich
For the Cooked Pork
For Frying
For Rocoto Cream
For Salsa Criolla
For Assembly
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil the Pork
Place the pork belly and pork shoulder into a pot of boiling water. Add the quartered red onion, spring onion stalks, garlic cloves, orange peel, lemon peel, bay leaves, cinnamon stick, star anise, black peppercorns, fresh mint sprigs, and salt. Cook slowly for until the pork is tender.
Prepare and Fry the Pork
Remove the cooked pork from the broth and slice it into desired pieces. In a separate pan, heat pork fat or vegetable oil. Add the sliced pork and fry until lightly golden and crispy. Remove the fried pork and set aside.
Fry the Sweet Potatoes
In the same pan with the remaining fat/oil, add the thinly sliced sweet potatoes. Fry until golden brown and tender. Remove and set aside.
Prepare the Rocoto Cream Base
In a small pan, heat 2 tablespoons of vegetable oil. Add the chopped rocoto pepper, ají limo pepper, garlic, chopped red onion, and chopped spring onion. until softened, then season with salt and black pepper. Briefly flambé the mixture if desired.
Blend the Rocoto Cream
Transfer the rocoto mixture to a blender. Add the fresh cheese, soda crackers, and milk. Blend until smooth and creamy.
Prepare the Salsa Criolla
In a bowl, combine the thinly sliced red onion and ají limo. Season with a pinch of salt and black pepper. Squeeze in the juice from one lime. Add the chopped fresh cilantro and fresh mint. Mix well to combine.
Assemble the Sandwich
Slice a crusty bread roll in half. Spread a generous amount of rocoto cream on the bottom half. Layer with fried sweet potato slices, followed by the fried pork (chicharrón). Add another dollop of rocoto cream and top with a generous portion of salsa criolla. Place the top half of the bread roll to complete the sandwich.
Serve and Enjoy
Serve the Pan con Chicharrón immediately and enjoy its rich flavors and textures.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
The leftover pork broth can be used as a flavorful base for other dishes like 'arroz con chancho' (rice with pork).
Variations
Simple ways to adapt this recipe.
- Adjust the spice level of
Adjust the spice level of the rocoto cream and salsa criolla by adding more or less ají limo and rocoto.
- Experiment with different types of
Experiment with different types of bread rolls for varying textures.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Paratha with Green Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Easy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Easy
Country Chicken Fry & Gravy | Nattu Kozhi Varuval & Kuzhambu
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...