Pan con chicharrón
Peruvian cuisine is a unique fusion of indigenous, African, and Spanish influences, resulting in a plethora of mouth-watering dishes. One such dish that has captivated the hearts and palates of many Peruvians and non-Peruvians alike is the Pan con Chicharrón.
Pan con Chicharrón translates to bread with fried pork, but don’t let the name fool you. This isn’t your ordinary sandwich. The combination of crispy pork and the soft bread creates a delicious texture, while the addition of fresh salsa criolla and aji sauce add zesty and spicy undertones that perfectly complement the flavors of the pork.
The origins of Pan con Chicharrón are widely debated, with various regions across Peru claiming to be the birthplace of this iconic sandwich. Regardless of its origin, one thing remains certain - it has become a staple in traditional Peruvian cuisine and is a must-try dish for anyone visiting the country.
The dish is relatively simple to prepare, but the key to the perfect Pan con Chicharrón is in the quality of the ingredients used. The pork used should be tender, juicy and flavorful. Traditionally, pork belly is used, but some variations use pork shoulder or neck. The pork is marinated in a mixture of garlic, cumin, salt, and vinegar, before it is deep-fried to perfection.
The bread used for Pan con Chicharrón is a soft, round roll known as “pan francés.” It’s perfectly suited for the sandwich, providing a complementary texture to the crispy pork. The bread is sliced open and spread with aji sauce - a spicy Peruvian sauce made from yellow chili peppers, garlic, and vinegar. The aji sauce is a staple in Peruvian cuisine and is used in many dishes, including ceviche and papas a la huancaína.
The next layer of the sandwich is the chicharrón - the star of the dish. The pork is placed on the bread and topped with salsa criolla - a fresh and flavorful topping made with sliced onions, tomatoes, and lime juice. The combination of the pork, bread, aji sauce and salsa criolla creates a unique and irresistible flavor.
Pan con Chicharrón can be found in many street vendors across Peru, and it’s a popular breakfast or lunch snack. It’s typically served with a side of sweet potato, and sometimes even a fried egg, making it a filling and satisfying meal.
In recent years, Pan con Chicharrón has gained popularity beyond the borders of Peru, with many Peruvian restaurants around the world including it on their menus. Its unique flavors and textures have made it a favorite among foodies, and it is often included in lists of must-try Peruvian dishes.
In conclusion, Pan con Chicharrón is a delicious and iconic dish within Peruvian cuisine. Its history is as rich and diverse as the flavors it packs, and it’s a true representation of the cultural fusion that defines Peru. Whether you’re a seasoned foodie or new to Peruvian cuisine, Pan con Chicharrón is a must-try dish that will leave you craving for more.
Ingredients:
-1 lb. pork belly -1 teaspoon cumin -1 teaspoon salt -1 teaspoon pepper -4 garlic cloves -2 limes -1 cup white onion, thinly sliced -1/4 cup chopped cilantro -4 Peruvian rolls -4 sweet potato slices (optional) -5 tablespoons vegetable oil
Instructions:
- Begin by slicing the pork belly into 1/4 inch slices. In a mixing bowl, combine the pork belly with the cumin, salt, pepper, and minced garlic cloves. Mix well and let the meat marinate for at least 30 minutes.
- Heat a skillet over medium heat and add 2 tablespoons of vegetable oil. Cook the pork belly slices for about 10-15 minutes, flipping them occasionally, to make sure they are cooked thoroughly.
- Slice the Peruvian rolls in half and toast them in the oven or place them in a skillet until they are lightly browned.
- In a separate skillet, heat 3 tablespoons of vegetable oil over medium heat and add the sliced onions. Cook until they are translucent and tender. Add the cilantro and cook for an additional minute.
- Assemble the Pan con chicharrón by placing a slice of pork belly onto each roll. Add the onion and cilantro mixture on top of the pork, and sprinkle a little bit of fresh lime juice over everything. Top with a sliced sweet potato if desired.
- Serve immediately and enjoy your delicious Pan con chicharrón!