Pan con Chicharrón: Peru’s Unbeatable Crispy Pork Sandwich with Sweet Potato

Ingredient Overview & Easy Swaps

You’ll need:

• Bread (200g):
  Peruvian “pan francés” or a crusty roll works best; use baguette, ciabatta, or a soft bun if needed.

• Pork (200g, about 7 oz):
  Pork belly or shoulder is most authentic, cut in thick slices or chunks. For a leaner option, use pork loin or chop.

• Onion (1 small, 50g):
  Thinly sliced red onion is classic, for sharpness and crunch.

• Sweet Potato (1 medium, 100g):
  Peeled and sliced into thick rounds.

• Oil (2 tbsp):
  Vegetable, sunflower, or canola, for frying the pork.

• Salt (1 tsp):
  To season pork, sweet potato, and/or onion.

Optional Upgrades

• Ají sauce or salsa criolla: (Onion, chili, lime) for extra zest.

• Fresh cilantro or parsley: For garnish.

• Lime wedges: For squeezing on at the end.

Nutrition Facts (Per Sandwich, approx.)

• Calories: ~400 kcal

• Protein: 20g

• Carbohydrates: 38g

• Fat: 18g

• Fiber: 3g

• Sodium: ~800mg
  Nutrition will vary with bread and pork cut used.

Step-by-Step Instructions: Pan con Chicharrón at Home

1. Fry the Pork

• Cut pork into thick slices or chunks and pat dry.

• Heat 2 tbsp oil in a skillet over medium-high heat.

• Add pork, sprinkle lightly with salt.

• Fry for 10 minutes, turning so all sides become golden and crispy.

• Remove pork, drain on paper towels.

2. Cook the Sweet Potato

• Meanwhile, peel and slice sweet potato into ½-inch thick rounds.

• Place in a pot, cover with water, add a pinch of salt.

• Boil for 15 minutes or until just tender (not mushy).

• Drain and let cool slightly.

3. Prepare the Onion

• Thinly slice the onion.
  Serve raw for zing, or soak in cold water for 5–10 minutes to soften the bite and drain before using.

4. Assemble the Sandwich

• Slice bread rolls or baguette in half.

• Layer with:

  1. A generous pile of crispy pork

  2. Slices of sweet potato

  3. A handful of onion rings

• Add salsa criolla or a drizzle of lime juice, if desired.

• Close the sandwich and press gently to set.

5. Serve Warm

• Best served freshly assembled, while the pork is hot and the bread is crisp.

Tips & Tricks for the Best Pan con Chicharrón

• Fry pork well: The crispier the pork, the better the sandwich!

• Don’t overcook sweet potato: Ensure it’s tender but not falling apart.

• Balance flavors: The sweet potato balances the salty pork; onions cut through richness.

• Prep ahead: Pork and sweet potato can be cooked ahead of time and warmed before assembly.

• Make it spicy: Add sliced ají amarillo (Peruvian yellow pepper) or hot sauce for a real kick.

Creative Serving Ideas

• Add Salsa Criolla: Mix onions with lime juice, chopped cilantro, and chili for a punch of flavor.

• With a fried egg: Top your sandwich for the ultimate breakfast treat.

• Street-style: Wrap in parchment for easy handheld eating.

• Mini sliders: Use small buns for a party appetizer version.

• Classic brunch: Serve with fresh fruit juice or strong coffee.

Frequently Asked Questions (FAQ)

Q: Can I use other breads?
A: Absolutely—use any hearty roll, baguette, or ciabatta.

Q: What cut of pork is best?
A: Pork belly or shoulder for juiciness and crispness. Pork loin or chop for a leaner option.

Q: Is it spicy?
A: Not unless you add chili or ají. Adjust onion or salsa levels to taste.

Q: Can I bake instead of fry the pork?
A: Yes! You can roast pork belly at 220°C/425°F until crisp, then slice.

Q: Is this gluten-free?
A: Only if you use gluten-free bread.