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.