Pan con Chicharrón (Peruvian Fried Pork and Sweet Potato Sandwich)
Chicharrón in Peru is meaty and succulent, different than the crispy pork rinds that have the same name in other countries.
Serves: 6Hands-on: 45 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 1 medium red onion, peeled and finely sliced
- 2 fresh ají Amarillo or Serrano pepper, finely sliced
- 1 tsp. salt
- ¼ tsp. ground black pepper
- Juice of 4 limes
- ¼ cup olive oil
- ¼ cup chopped cilantro
- 2 lbs. boneless pork ribs
- 2 tsp. salt
- 2 sweet potatoes
- 1½ cups vegetable oil
- 6 French rolls
- 1 cup mayonnaise
- For the salsa, combine onion, sliced chili peppers, salt, pepper, lime juice, and olive oil in a large bowl. Mix well and add the cilantro. Set aside.
- For the pork sandwiches, wash the ribs under running water, put in a saucepan with water enough to cover the meat, and salt. Bring to a boil and cook uncovered over medium heat until the water is evaporated and the meat begins to fry in its own fat, about 45 minutes.
- Once the meat begins frying in its own fat, keep turning until completely golden, about 35 minutes. Cut into slices.
- Meanwhile, peel the sweet potatoes, cut in ¼" slices, and fry in a saucepan with hot oil, over medium-high heat, until they have golden edges and are tender, about 8 minutes. Transfer to a plate covered with paper towels to drain and keep warm.
- Slice the bread and put several pieces of chicharrón on the bottom half, add some fried sweet potato slices, and top with Salsa Criolla and mayonnaise. Serve immediately.