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Brief Overview
Pan Con Chicharrón is Peru’s way of showing how a simple sandwich can carry serious flavour. It is bold, juicy, and deeply satisfying. Built from crisp pork belly, sweet potato, and a splash of salsa criolla, all tucked into a crusty bread roll, it is a bite that hits every note.
This is not just breakfast. It is a celebration of Peru’s love for pork, bread, and contrast. You will find it on morning street corners, in busy cafés, and at weekend family gatherings. Every version carries its own flair, but the essence stays the same.
It is the kind of dish that doesn’t need much to impress. No extra sauces or sides. Just well cooked meat, fresh toppings, and good bread. In a country filled with layered, complex plates, Pan Con Chicharrón keeps things gloriously direct.
What Is Pan Con Chicharrón?
Pan Con Chicharrón is a sandwich made with fried pork belly served inside a soft but crusty bread roll. The pork is cooked until tender, then fried until the outside turns golden and crisp while the inside stays juicy.
It is traditionally paired with slices of fried sweet potato and topped with salsa criolla, a mix of thinly sliced red onion, lime juice, and chilli. The combination of hot, cold, crispy, and tangy makes every bite satisfying in its own way.
While typically enjoyed as a breakfast item, especially on Sundays, it is also found in markets and food stalls throughout the day. It is handheld comfort food, but with a boldness and richness that reflects Peruvian tastes.
Ingredients and Taste
The key to this sandwich is the pork belly. It is seasoned, simmered until tender, then fried so the skin turns crisp and crackling. That contrast between softness and crunch gives the sandwich its signature texture.
Sweet potato adds an earthy sweetness and soft bite that balances the richness of the meat. When fried just right, the slices are golden at the edges and smooth in the centre. They give the sandwich warmth without heaviness.
Salsa criolla provides a sharp, acidic counterpoint. Made from onions, lime juice, salt, and a touch of chilli, it cuts through the fat with brightness. The bread, usually a round roll called pan francés, holds it all together without stealing attention.
A Taste of History
Pan Con Chicharrón has roots in Peru’s deep appreciation for pork, which arrived with Spanish colonisers and became an essential part of local cooking. Over time, techniques for preparing pork belly evolved into something both rustic and refined.
The sandwich likely began as a street food, where vendors sold fried pork with bread as a hearty meal for workers and early risers. Adding sweet potato and salsa criolla made it more balanced, turning it from a snack into a full experience.
What makes it distinctly Peruvian is how it brings together native ingredients like camote with colonial era traditions. Each layer speaks to a part of Peru’s history, blending old and new into something unmistakably local.
Today, Pan Con Chicharrón remains a favourite, not just for its flavour but for the way it connects people to place. Whether eaten on a quiet morning or during a loud weekend gathering, it is a sandwich that holds tradition between its layers.
How to Make Pan Con Chicharrón
Pan Con Chicharrón is a classic Peruvian breakfast sandwich that balances tender, slow cooked pork belly with crispy edges, sweet potato slices, and tangy salsa criolla, all tucked into a crusty bread roll. Expect bold flavours and textures in every bite. See the recipe card at the bottom for printable directions
Ingredients
For the pork
- 1.2 kg pork belly, skin on, cut into large chunks
- 5 garlic cloves, crushed
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 2 cups water
For the sweet potato
- 2 medium orange sweet potatoes, peeled and sliced 1 cm thick
- Vegetable oil, for shallow frying
- Salt, to taste
For the salsa criolla
- 1 red onion, thinly sliced
- 1 fresh lime, juiced
- 1 small red chilli, thinly sliced (optional)
- 1 tbsp chopped coriander
- Salt, to taste
For assembling
- 4 crusty bread rolls (Peruvian rosetas or ciabatta work well)
Cooking Instructions
Step 1: Season the pork
To begin, place the pork belly chunks in a large bowl. Add garlic, salt, pepper, and cumin. Mix well to coat all sides evenly. Set aside while you prepare the cooking pot.
Step 2: Simmer the pork
Transfer the pork into a large, heavy based pot. Pour in 2 cups of water, just enough to cover the meat. Bring to a boil over medium heat, then lower to a gentle simmer. Cook uncovered for 60 to 75 minutes until water evaporates. Transition to browning.
Step 3: Render and crisp the pork
Once the water evaporates, the pork will begin to fry in its own fat. Allow it to cook further until the edges turn golden and crispy, turning occasionally to avoid burning. Remove and set aside to rest. Begin frying the sweet potatoes.
Step 4: Fry the sweet potatoes
In a separate pan, heat enough oil to shallow-fry. Fry sweet potato slices in batches over medium heat until both sides are golden and tender. Sprinkle with salt while hot. Drain on kitchen paper. Move on to making the salsa criolla.
Step 5: Make the salsa criolla
In a bowl, combine red onion, lime juice, chopped coriander, and chilli if using. Add a pinch of salt and mix well. Let it sit for at least 10 minutes so the flavours can meld. Proceed to prepare the bread.
Step 6: Toast the bread rolls
Slice each roll open and lightly toast the inside on a dry pan or grill until warm and slightly crisp. This prevents the bread from becoming soggy. Now get ready to assemble.
Step 7: Assemble the sandwich
Place a generous portion of crispy pork belly on the bottom half of each toasted roll. Add 2 to 3 slices of sweet potato, then top with a spoonful of salsa criolla. Close the roll gently.
Final step: Serve and enjoy
Serve Pan Con Chicharrón hot with extra lime wedges on the side. For presentation, wrap each sandwich in parchment or serve open faced with a light salad. Optional: offer fresh chilli sauce or ají amarillo for added kick.
Variations and substitutions
- Swap pork belly for pork shoulder if preferred, though the skin-on belly gives best texture.
- Roast sweet potatoes instead of frying for a lighter touch.
- Use pickled red onions if time is short for salsa criolla.
Cooking Tips for Perfect Pan Con Chicharrón
- Simmer slowly until water fully evaporates before crisping to avoid drying out the meat.
- Thin, even slices of sweet potato cook more evenly and crisp better.
- Let salsa criolla rest before serving to mellow the raw onion flavour.
- Always toast the bread just before assembling to maintain contrast in texture.
Pan Con Chicharrón (Peruvian Pork Sandwich)
Ingredients
For the pork
- 1.2 kg pork belly skin on, cut into large chunks
- 5 garlic cloves crushed
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 2 cups water
For the sweet potato
- 2 medium orange sweet potatoes peeled and sliced 1 cm thick
- Vegetable oil for shallow frying
- Salt to taste
For the salsa criolla
- 1 red onion thinly sliced
- 1 fresh lime juiced
- 1 small red chilli thinly sliced (optional)
- 1 tbsp chopped coriander
- Salt to taste
For assembling
- 4 crusty bread rolls Peruvian rosetas or ciabatta work well
Instructions
- To begin, place the pork belly chunks in a large bowl. Add garlic, salt, pepper, and cumin. Mix well to coat all sides evenly. Set aside while you prepare the cooking pot.
- Transfer the pork into a large, heavy based pot. Pour in 2 cups of water, just enough to cover the meat. Bring to a boil over medium heat, then lower to a gentle simmer. Cook uncovered for 60 to 75 minutes until water evaporates. Transition to browning.
- Once the water evaporates, the pork will begin to fry in its own fat. Allow it to cook further until the edges turn golden and crispy, turning occasionally to avoid burning. Remove and set aside to rest. Begin frying the sweet potatoes.
- In a separate pan, heat enough oil to shallow-fry. Fry sweet potato slices in batches over medium heat until both sides are golden and tender. Sprinkle with salt while hot. Drain on kitchen paper. Move on to making the salsa criolla.
- In a bowl, combine red onion, lime juice, chopped coriander, and chilli if using. Add a pinch of salt and mix well. Let it sit for at least 10 minutes so the flavours can meld. Proceed to prepare the bread.
- Slice each roll open and lightly toast the inside on a dry pan or grill until warm and slightly crisp. This prevents the bread from becoming soggy. Now get ready to assemble.
- Place a generous portion of crispy pork belly on the bottom half of each toasted roll. Add 2 to 3 slices of sweet potato, then top with a spoonful of salsa criolla. Close the roll gently.
- Serve Pan Con Chicharrón hot with extra lime wedges on the side. For presentation, wrap each sandwich in parchment or serve open faced with a light salad. Optional: offer fresh chilli sauce or ají amarillo for added kick.
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