Pan con Chicharrón (Peruvian Pork Sandwich with Salsa Criolla and Sweet Potato)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Make the salsa criolla: put the thinly sliced red onion in a bowl and add 2 tbsp lime juice, 1/2 tsp salt and 1/2 tsp sugar; toss to combine.

2. 2

   Let the onion sit while you prepare other ingredients so it quick-pickles and softens.

   10 min
3. 3

   Boil the sweet potato rounds in a medium pot of salted water until just tender when pierced with a fork, 12–15 minutes; drain and keep warm.

   15 min
4. 4

   Cut the pork belly into 1–1½-inch cubes if not already cut and transfer to a bowl.

5. 5

   Add crushed garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp black pepper, 80 ml orange juice and 30 ml lime juice to the pork; toss to coat and let it marinate at room temperature.

   20 min
6. 6

   Place the marinated pork in a wide skillet or Dutch oven, add 600 ml water and 1 bay leaf, bring to a simmer over medium heat, then lower the heat and simmer gently until the pork is tender and the liquid has reduced to only a little (about 40–45 minutes).

   45 min
7. 7

   Remove the pork pieces from the cooking liquid with a slotted spoon and reserve any rendered fat in the pan.

8. 8

   Heat a large skillet over medium-high; if there is little rendered fat left, add up to 2 tbsp vegetable oil. Add pork pieces in a single layer (work in batches if needed) and fry, turning occasionally, until deeply browned and crisp on the edges, about 8–12 minutes per batch.

   12 min
9. 9

   While the pork finishes, finish the salsa criolla: add 2 tbsp chopped cilantro and 1 tsp aji amarillo paste (if using) to the pickled onion, taste and adjust salt and lime.

10. 10

    Warm the rolls in a 375°F (190°C) oven for 4–5 minutes or toast cut sides in a skillet until crisp.

    5 min
11. 11

    Assemble: open each roll, (optionally) spread a thin layer of aji amarillo paste or hot sauce, place a few sweet potato rounds, top with a generous portion of chicharrón, spoon over salsa criolla and scatter fresh cilantro leaves.

12. 12

    Serve immediately while the pork is hot and crisp.