World Champion Bread with Chicharrón

110 min
Pan con Chicharrón is an icon of Peruvian breakfast and street food. It consists of generous pieces of pork belly, simmered in an aromatic broth with herbs and spices until tender, and then fried in its own fat until it reaches a crisp texture on the outside and juicy on the inside. It is served on crispy French bread, accompanied by fried sweet potato slices, a fresh and sour Creole onion and chili sauce, and in this version, a creamy and spicy rocoto cream.

INGREDIENTES

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4
Sándwiches

HERRAMIENTAS

  • + Big pot or pot.
  • + Frying pan or the same pot for frying.
  • + Blender.
  • + Several bowls.
  • + Cutting board and knife.
  • + Skimmer.

INSTRUCCIONES

Step 1:

Cook the Chicharrón. Place the pork pieces in a large pot. Add the onion, garlic, spearmint, cinnamon, anise, pepper, citrus peels, bay leaf and a good amount of salt. Cover everything with water. Cook over medium heat, covered, for 90 minutes or until meat is very tender.

Step 2:

Fry the Chicharrón and the Sweet Potato. After the time has elapsed, remove the meat from the broth. Raise the heat so that the liquid evaporates almost completely, leaving the pork fat on the bottom. Put the meat back in the pot and fry it in its own fat until the skin is golden brown and super crisp. Remove the crackling. In that same fat, fry the sliced sweet potatoes until they are soft and golden brown.

Step 3:

Make the Rocoto Cream. Sauté the pieces of rocoto, onion and garlic in a little oil until soft. Bring them to a blender along with the fresh cheese, soda crackers, a splash of milk, salt and pepper. Blend until you get a smooth cream.

Step 4:

Prepare the Creole Sauce. In a bowl, mix the julienne onion with the chili pepper. Season with salt and squeeze out the lemon juice. Finish with the chopped cilantro and peppermint.

Step 5:

Arming the Sanguche. Cut a French loaf in half. Place a few slices of fried sweet potato on the base. On top, place a generous amount of hot, freshly cut crackling. Drizzle with the Rocoto cream to taste and top off with a good serving of Creole sauce. Cover and enjoy!

TIPS

  • + The Secret of Taste: The key to a good chicharrón is in the aromatic broth. Don't skimp on herbs and spices, as they will scent the meat from the inside during slow cooking.
  • + Crunchy Skin: For the skin to be perfectly crispy (“cookie”), make sure it is dry before frying and that the fat is very hot.
  • + The Golden Broth: Do not throw away the broth from cooking! It is a concentrate with an incredible flavor. Strain it and use it as a base for rice pudding, marinade or soup.
  • + Instant Creole Sauce: Prepare the Creole sauce just before serving. The lemon “cooks” the onion, and if you let it stand for a long time, it will lose its crunchy texture.