Peruvian
Pan con chicharrón
A classic Peruvian breakfast sandwich with crisp, juicy pork chicharrón, fried camote, and bright salsa criolla tucked into warm pan francés. The pork is cooked the traditional way, first simmered until tender and then browned in its own rendered fat.
Ingredients
- Pork belly or pork shoulder with some skin and fat, cut into large chunks450g
- Water2 cups
- Garlic cloves, lightly crushed3
- Fine sea salt1 1/2 tsp, divided
- Sweet potato, peeled and sliced into 1 cm rounds1 medium
- Vegetable oil, for frying the sweet potato1 cup
- Red onion, thinly sliced1 small
- Ají limo or fresh red chili, finely sliced1
- Fresh lime juice2 tbsp
- Cilantro leaves, chopped2 tbsp
- Pan francés or crusty Peruvian-style rolls2
Method
- Place the pork chunks in a heavy pot with the water, garlic, and 1 teaspoon salt.
- Bring to a boil, then lower the heat and simmer partly covered for 30 to 35 minutes, turning the pork occasionally, until tender.
- Uncover the pot and continue cooking until the water evaporates and the pork begins to fry in its own rendered fat.
- Lower the heat to medium and brown the pork on all sides until crisp and golden, then transfer it to a board and cut into thick slices.
- While the pork cooks, rinse the sliced red onion briefly in cold water, drain well, and pat dry.
- Mix the onion with ají limo, lime juice, cilantro, and the remaining 1/2 teaspoon salt just before serving to make the salsa criolla.
- Heat the vegetable oil in a small pan and fry the sweet potato slices until tender inside and lightly caramelized at the edges.
- Drain the fried sweet potato on paper towels and sprinkle lightly with salt if desired.
- Warm the rolls, split them open, and place fried sweet potato slices on the bottom halves.
- Top with the hot chicharrón, spoon over salsa criolla, close the sandwiches, and serve immediately.
Common questions
Can I substitute pork shoulder for pork belly in pan con chicharrón, and what changes should I make?
Yes. Pork shoulder works well and is often easier to find; it will be less rich but still crisp nicely if it has some fat. Cut it into large chunks and cook a little longer if needed until tender before browning.
How long does pan con chicharrón take from start to finish?
Plan on about 50 to 70 minutes total. The pork simmering takes 30 to 35 minutes, then another 15 to 25 minutes to evaporate the water and brown the meat. Sweet potato and salsa criolla can be done while it cooks.
What are the most common mistakes when making pan con chicharrón?
The biggest mistake is rushing the pork before the water evaporates, which prevents good crisping. Also avoid overcrowding the pan when frying sweet potato, under-salting the salsa, or slicing the pork too thin, which makes it dry.
How should I store leftovers, and can I reheat them without losing the crisp texture?
Store pork, sweet potato, and salsa separately in airtight containers for up to 3 days. Reheat the pork in a skillet or oven to re-crisp it; avoid microwaving if possible. The salsa is best fresh but can be chilled briefly.
What is the best way to serve pan con chicharrón so the bread stays crisp and the sandwich tastes balanced?
Toast the rolls lightly, then fill with hot pork, fried sweet potato, and salsa criolla just before eating. Add enough limey onion salsa for brightness, but not so much that the bread turns soggy within minutes.