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Pan Con Chicharron (Peruvian Pork And Sweet Potato Sandwich)
Pan Con Chicharron is a flavorful Peruvian sandwich made from the unique combination of slow braised pork and sweet potato topped with a crisp red onion relish. It's the perfect meal for any time of day! Yield: 3 sandwiches
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 25 mins
Servings: 3 people
Course:
Breakfast , Lunch , Dinner
Cuisine:
South American , Peruvian
Ingredients
- 1 Tbsp olive oil, divided
- 1 ½ lbs boneless pork chops, roughly ⅓ - ½ inch thick
- 1 tsp salt
- ½ tsp pepper
- water
- 1 sweet potato, whole
- Salsa criolla
- 3 sandwich buns
Instructions
- Grease a heavy skillet with a little olive oil. Arrange the pork in the skillet. Drizzle the pork with the remaining olive oil and sprinkle with salt and pepper.
- Pour water into the skillet until it covers the pork by 1 inch.
- Cover the skillet and bring the water to a simmer. Reduce the heat to maintain a simmer and cook, covered, for 1 hour.
- After 1 hour, remove the lid form the skillet and continue to simmer for an additional hour, until the liquid has completely evaporated and the pork beings to fry in the skillet.
- While the pork is cooking, place the sweet potato in a saucepan and cover with water. Boil the whole sweet potato until it is fork tender, roughly 45 min. When cooked, remove the sweet potato from the water and let it cool slightly. Once cooled, peel the sweet potato and slice it into rounds about a ¼ inch thick.
- Once the pork liquid has reduced completely out of the skillet, continue cooking the pork until it is golden brown. Flip the chops and brown them on the other side. Remove the pork from the skillet.
- (If desired,) Add a little oil to skillet, if necessary, and add your cooked sweet potato rounds. Fry the sweet potato slices until golden on both sides.
- Build your sandwich by layering your bun with some sweet potato slices, a pork chop, and a generous heap of salsa criolla.
- Enjoy!
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