Pan con Chicharron

Ingredients:

Pan con Chicharron:

• 2-3 lb Pork Bells

• 6 Garlic Cloves

• 1 Red Onion

• Salt & Pepper

• 2.5 Ltrs Water

• 8-10 Cup Lard

• 1 Sweet Potato

• 3 Limes

• 1 Spicy Chili

• Peruvian Bread Roll

Method:

Peruvian Salsa:

1. Slice the onion in half and remove the core (reserve for chicharron)

2. Thinly slice the red onion and place it into a bowl

3. Finly dice the chili and place it into the bowl, along with a pinch of salt and juice of the 3 limes

Chicharron:

4. Cut the Pork Belly into chunks. Place it into a large stock pot with the garlic, leftover onion, seasoning and water

5. Boil for 45-90 minutes or until the pork skin is tender

6. Place on a wire rack to dry (This step can be done the day before)

7. Heat the lard to 350, then place in the boiled pork belly and quickly cover with a lid. The skin and moisture from the pork belly will make the oil splash and sputter (YOU WERE WARNED)

8. Fry for 5-10 minutes or until crispy. You can also fry in the air fryer

9. Thinly slice the pork before sandwich construction

10. Thinly slice the peeled sweet potatoes and fry for 5 minutes or until crispy

Pan con Chicharron:

To construct the sandwich, place down the bottom bun, followed by the fried sweet potatoes, a handful of the thinly sliced crispy pork, a generous portion of the salsa and the top bun! Enjoy