Peruvian Pork Sandwich (Pan con Chicharrón)

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often cheaper.

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: yogurt

Avocado spread is healthier, while yogurt is a cost-effective alternative.

pork belly

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat, while regular bacon is often less expensive.

Marinate pork shoulder in cumin, garlic, lime juice, salt, and pepper for at least 2 hours.

Heat oil in a large skillet over medium heat until shimmering.

Add marinated pork shoulder and cook until browned on all sides, about 15-20 minutes.

Remove pork and let it rest before slicing.

In the same skillet, fry the pork belly until crispy, about 5-7 minutes.

Slice ciabatta bread in half and toast lightly on the grill or skillet.

Spread mayonnaise on the inside of the bread.

Layer sliced pork shoulder and crispy pork belly on the bottom half of the bread.

Top with sliced red onion, salsa criolla, avocado, and cilantro.

Close the sandwich and press down gently.

Cut in half and serve immediately.

Cooking Techniques

Spice Level:

Allergens