Pan con Chicharrón (Peruvian Pork Breakfast Sandwich)

Ingredients

• •1 1/2 lb pork belly, cut into 2-inch pieces
• •1 large sweet potato, peeled and sliced
• •4 crusty sandwich rolls
• •1 medium red onion, thinly sliced
• •3 tbsp fresh lime juice
• •1 aji amarillo pepper, thinly sliced
• •1/4 cup fresh cilantro, chopped
• •1 tsp salt
• •2 tbsp vegetable oil

Directions

1. 1Season the pork belly with half the salt and cook it covered over medium-low heat for 30 minutes.
2. 2Uncover and continue cooking until the rendered fat crisps the pork into golden chicharrón, about 12 minutes.
3. 3Fry the sweet potato slices in vegetable oil until browned and tender, about 6 minutes per side.
4. 4Toss red onion, lime juice, aji amarillo, cilantro, and the remaining salt into a sharp salsa criolla.
5. 5Warm the rolls and layer them with fried sweet potato and the freshly crisped chicharrón.
6. 6Top generously with salsa criolla, close the sandwiches, and serve immediately.

💡 Build the sandwich at the last minute so the hot pork stays crisp against the juicy salsa criolla.

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