Peruvian Pork Sandwich (Pan con Chicharron) | Eating with Andy

Experience the vibrant flavors of Peru with Pan con Chicharron, an exquisite sandwich comprising tender, crispy-skinned pork belly, fried sweet potato, a tangy salsa criolla, and yellow chili mayo, sandwiched within a fresh bread roll. Perfect for breakfast or any meal of the day!

Ingredients

🐖 800g Pork Belly
💧 2 cups Water
🌿 10 Black Peppercorns
🥄 ½ tsp Ground Cumin
🌿 1 Bay Leaf
🧂 1 tbsp Salt for braising liquid
🌿 2 Mint Sprigs
🍠 1 Medium Sweet Potato, peeled
🛢️ Vegetable Oil approx. 1cm in pan for sweet potato; 1 tbsp for pork skin frying
🥖 4 Bread Rolls Pan Frances or French bread from Coles
🧅 1 Small Red Onion, julienned
🍋 2 tbsp Lime Juice
🌶️ 2 Birds Eye Chillies, finely chopped
🫒 1 tbsp Olive Oil
🌿 2 Mint Sprigs, roughly chopped leaves only
🧂 Salt, to taste
🌶️ Pepper, to taste
🍳 4 tbsp Mayonnaise
🌶️ Yellow Chilli Paste, to taste

Instructions

1- Prepare the Pork (Chicharron):

• In a Crock-Pot Multi Cooker, combine water, black peppercorns, ground cumin, bay leaf, salt, and mint sprigs.
• Cut pork belly into two pieces and place them skin side up in the liquid.
• Cook on the pressure cooker setting for 35 minutes on high. The pork should be tender yet intact.

2- Prepare the Salsa Criolla:

• Soak julienned red onions in a bowl of cold water with ice cubes for 5 minutes, then drain.
• Mix onions with lime juice, finely chopped chillies, olive oil, chopped mint, and salt and pepper to taste.

3- Prepare the Yellow Chilli Mayo:

• Blend mayonnaise with yellow chilli paste until smooth. Adjust to taste.

4- Prepare the Fried Sweet Potato:

• Slice sweet potato into 1cm thick rounds.
• Heat vegetable oil in a frying pan over medium heat.
• Fry sweet potato slices for 3-4 minutes per side until golden brown. Drain on paper towel.

5- Crisp the Pork Skin:

• After pressure cooking, release pressure and carefully remove the pork. Discard the liquid.
• Set the multi cooker to "brown/sear" or "saute" on high. Fry pork skin side down with 1 tbsp vegetable oil for 15 minutes until crispy. Fry all sides for another 5 minutes.

6- Assemble the Sandwich:

• Slice the bread rolls in half. Spread yellow chilli mayo on both sides.
• Layer sweet potato slices, sliced chicharron, and salsa criolla on one half of the bread.
• Top with the other half of the bread roll and serve.

Prep Time: 15 minutes
Cook Time: 60 minutes (including resting)
Total Time: 75 minutes
Servings: 4 sandwiches
Calories: Approximately 560 per serving
Proteins: 25g per serving
Fats: 36g per serving
Carbohydrates: 40g per serving
Equipment: 👨‍🍳 Multi Cooker / Pressure Cooker: Crock-Pot new model, 🍳 Frying Pan, 🔪 Knife brand GLOBAL, 🥄 Mixing Bowls, 📏 Measuring Cups/Spoons, ✂️ Tongs, 📋 Cutting Board, 🧻 Paper Towel, 🧤 Oven Mitts

Cooking Tips

• Ensure the pork belly is thoroughly dry before the final fry for a crispier skin.
• Adjust the amount of yellow chilli paste in the mayo to suit your spice preference.
• Soak onions in ice-cold water to enhance their crisp texture.

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Pan con Chicharron