Peruvian Pork Sandwich (Pan con Chicharron) | Eating with Andy

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.

Cut pork belly into two pieces.

Add water, peppercorns, cumin, bay leaf, and lots of salt to the pressure cooker.

Place pork belly skin side up in the liquid and add sprigs of mint.

Use the pressure cooker setting for 35 minutes.

Slice sweet potato into 1 centimeter thick slices.

Fry sweet potato for around 4 minutes on each side until golden and drain on paper towel.

Release the pressure from the pressure cooker and remove the pork, discarding the liquid.

Fry the pork skin side down in vegetable oil for around 15 minutes until crispy, then fry on all sides for around 5 minutes.

Slice the crispy pork into thick pieces and salt it.

Spread yellow chili mayo on both sides of the French bread.

Layer fried sweet potato and crispy pork on the bread, then top with salsa criolla.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens