---
title: Pan con Chicharrón (Crispy Pork Belly Sandwich)
servings: 4
prep time: 15 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/pan-con-chicharron
---

Gather @bread roll{4}, @red onion{1}, @red chili{0.5}, @fresh cilantro{2%tbsp}, @vegetable oil{3%tbsp} and @black pepper{}.

Put the @pork belly{700%g} in a pot with the @garlic{3%clove}, a big pinch of @salt{} and water just to cover. Simmer, uncovered, for about 40 minutes until tender and the water has nearly gone. ~{40%minutes}

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. ~{8%minutes}

Meanwhile fry the @sweet potato{300%g} rounds in the oil over medium heat until browned and tender, about 4 minutes per side. ~{8%minutes}

Make the salsa criolla: rinse the sliced onion in cold water, then toss with @lime{2} juice, chili, cilantro, salt and pepper.

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

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