Pan con Chicharrón

Method

1. 1

   Put the pork belly in a pot with the garlic, a big pinch of salt and water just to cover. Simmer, uncovered, for about 40 minutes until tender and the water has nearly gone.

2. 2

   Let the water evaporate completely so the pork begins frying in its own rendered fat. Turn the slabs until every side is deep golden and crackly, about 8 minutes.

   💡 This boil-then-fry in one pot is the whole chicharrón trick — don't pour off the fat.

3. 3

   Meanwhile fry the sweet potato rounds in the oil over medium heat until browned and tender, about 4 minutes per side.

4. 4

   Make the salsa criolla: rinse the sliced onion in cold water, then toss with lime juice, chili, cilantro, salt and pepper.

   💡 The salsa's acidity is what balances the rich pork — make it sharper than seems polite.

5. 5

   Slice the rolls and pile in sweet potato, thick slices of chicharrón and a generous tangle of salsa criolla.

6. 6

   Press gently, serve immediately, and pass extra lime at the table.