Breakfast · 90 min · peruvian

Pan con Chicharrón

Pork belly does the heavy lifting here, with french rolls rounding it out. A Peruvian breakfast that takes 90 minutes, start to finish. It is weeknight cooking that still hits your targets — 38 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 lb Pork belly
• 4 French rolls
• 1 Sweet potato
• 1 Red onion
• 3 Limes
• 1 Ají amarillo
• 1/4 cup Cilantro
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tbsp Salt
• 2 tbsp Vegetable oil

Steps

1. Simmer the pork belly in salted water with garlic and cumin 60 minutes until tender; cool, then cut into thick slabs.
2. Fry the slabs in hot oil 4 minutes per side until the edges shatter-crisp. Rest 5 minutes, then slice.
3. Fry thick sweet potato rounds in the same fat until golden and caramelized, 4 minutes per side.
4. Toss thin-sliced red onion with lime juice, ají amarillo, cilantro, and salt into a quick salsa criolla.
5. Build the sandwiches: chicharrón, sweet potato, and a heap of salsa criolla in crusty rolls. Sunday-morning canon.

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