Chicharrón Sandwich
A crispy pork rind sandwich on a soft roll, often with a fried egg for extra richness. This Peruvian-inspired street food is crunchy, savory, and satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 30g
Ingredients
- 8 oz pork belly
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 2 whole bread rolls
- 2 whole eggs
- ½ medium red onion
- 1 tbsp lime juice
- 2 tbsp cilantro
Instructions
- 1
Cut pork belly into 1-inch cubes and season with salt and pepper.
- 2
Heat oil in a skillet over medium-high heat and fry pork until golden and crispy, about 8 minutes.
- 3
Drain pork on paper towels and set aside.
- 4
In the same skillet, fry eggs sunny-side up until whites are set.
- 5
Slice rolls and toast lightly in the skillet.
- 6
Mix red onion with lime juice and cilantro for a quick pickle.
- 7
Assemble sandwiches with pork, egg, and onion mixture.
- 8
Serve hot and enjoy the crunch.
Tools you’ll need
- skillet
- knife
- cutting board
- paper towels
- mixing bowl
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