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Pan con Chicharron Pork and Sweet Potato Sandwich

A beloved Peruvian breakfast sandwich piled with crispy slow-fried pork belly, sliced sweet potato, pickled red onions, and salsa criolla on a crusty roll. Plan ahead: marinate the pork for at least 2 hours or overnight.

135 minMediumServes 4590 cal/serving

PeruvianBreakfastStovetop and OvenStandardHigh ProteinLow CarbLow-SodiumAlcohol-Free

Ingredients

  • 2 lbs pork belly (skin-on), cut into 3-inch pieces
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh orange juice
  • 2 small sweet potato, sliced 1/4-inch rounds
  • 2 cups vegetable oil
  • 1 small red onion, thinly sliced
  • 2 tbsp fresh lime juice
  • 2 tsp aji amarillo paste (or 1/2 tsp hot paprika)
  • 1/4 cup fresh cilantro, chopped
  • 4 crusty sandwich rolls (pan de molde or hoagie rolls), split

Instructions

  1. 1

    Rub 2 lbs cut into 3-inch pieces pork belly (skin-on) all over with 4 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Drizzle with 1/4 cup fresh orange juice, cover, and refrigerate for at least 2 hours.

  2. 2

    Preheat oven to 400°F (200°C). Arrange 2 small sliced 1/4-inch rounds sweet potato on a baking sheet, brush with a little oil, and bake 20-25 minutes until tender and lightly caramelized, flipping once.

  3. 3

    Make the pickled onion: toss 1 small thinly sliced red onion with 2 tbsp fresh lime juice and a pinch of salt. Set aside for 15 minutes.

  4. 4

    Heat 2 cups vegetable oil in a deep heavy skillet over medium heat. Add the marinated pork belly pieces and cook, turning occasionally, until pork reaches an internal temperature of 160°F (71°C) and the skin is golden and crispy, about 40-50 minutes.

  5. 5

    Remove pork and drain on paper towels. Slice or roughly chop.

  6. 6

    Mix 2 tsp aji amarillo paste (or 1/2 tsp hot paprika) into the pickled onion along with 1/4 cup chopped fresh cilantro to make salsa criolla.

  7. 7

    Toast 4 split crusty sandwich rolls (pan de molde or hoagie rolls) cut-side down in a dry skillet. Layer each roll with sweet potato slices, crispy pork belly, and a generous spoonful of salsa criolla. Serve immediately.

Questions

How long does this recipe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double this recipe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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