Peruvian Pork Belly Sandwich (Pan con Chicharrón)
Pan con chicharrón Say it: pahn kon chee-chah-RRON
Pan con chicharrón is Peru's beloved breakfast sandwich: chunks of pork belly are simmered until tender, then fried in their own fat until golden and crisp. The meat is stuffed into a crusty roll with fried sweet potato and a bright salsa criolla of red onion, lime, and ají. It is a weekend market and street-stall favorite, especially in Lima, where it is served with strong coffee or fresh juice. The magic is the contrast—rich, salty pork, sweet camote, and sharp, juicy onion.
Peruvian Pork Belly Sandwich (Pan con Chicharrón)
Pan con chicharrón
Pronounced pahn kon chee-chah-RRON
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicharrón
For the salsa criolla
For the sandwich
Method
Cut the pork belly into 2-inch chunks, leaving the fat intact. Place them in a wide heavy pot or Dutch oven with the water, salt, garlic, and cumin.
Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered, stirring occasionally and adding small splashes of water if the pot looks dry before the meat is tender, about 1 hour.
When the pork is fork-tender and the liquid has evaporated, remove and discard the garlic cloves. Lower the heat to medium and let the pork fry in its rendered fat, turning occasionally, until deeply golden and crisp on all sides, 10–15 minutes. Transfer to a paper towel-lined plate.
While the pork cooks, make the salsa criolla. Rinse the sliced red onion in cold water, drain well, and toss with the lime juice, ají, cilantro, and salt. Let it sit at room temperature for at least 15 minutes to soften and brighten.
Heat about 1 inch (2.5 cm) of vegetable oil in a skillet over medium-high heat. Fry the sweet potato rounds in batches until golden and tender, 2–3 minutes per side. Drain on paper towels and season lightly with salt.
Cut the rolls in half and warm them briefly if desired. Fill each roll with a generous amount of crispy pork, top with fried sweet potato, and spoon over plenty of salsa criolla.
Serve immediately while the pork is hot and crisp and the salsa is bright.
Regional variants
Some versions add a spoonful of ají panca paste to the pork cooking water for a deeper color and smoky-sweet heat; others swap sweet potato for fried yuca or add a thin spread of mayonnaise.
Cook's notes
- Use the widest pot you have so the pork chunks can crisp in a single layer; if necessary, crisp them in two batches to avoid steaming.
- Rinsing the sliced onion in cold water keeps the salsa criolla crisp and mellow instead of sharp and overpowering.
- If ají limo is unavailable, a serrano or jalapeño gives a similar fresh heat; remove the seeds for less spice.
Serve with
Serve with a glass of fresh passion fruit or orange juice, or strong Peruvian coffee.
Make ahead and storage
The pork can be cooked and crisped a few hours ahead; reheat in a dry skillet until hot and crisp again. Assemble the sandwiches just before serving.
