Pan con Chicharrón (Peruvian Pork Belly Sandwich)
Crispy fried pork belly stacked on warm crusty bread with tangy lime and cilantro. A beloved Peruvian breakfast that's hearty, bold, and craveable in just 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 1 lb skin-on pork belly, cut into 1/2-inch thick strips
- 1 teaspoon kosher salt
- ½ teaspoon fresh black pepper
- 1 whole fresh lime
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 whole crusty bolillo or French bread roll
Instructions
- 1
Pat 1 pound of skin-on pork belly strips completely dry with paper towels — dry surfaces will render the skin crispy rather than rubbery. Season both sides generously with 1 teaspoon of kosher salt and 0.5 teaspoon of fresh black pepper.
- 2
Cut 1 fresh lime into 2 wedges. Roughly chop 0.25 cup of fresh cilantro leaves and set aside. Slice your 2 bolillo rolls in half lengthwise.
- 3
Set a 10-inch cast iron skillet over medium heat. Once hot, lay the pork belly strips skin-side down in a single layer. You should hear an immediate, gentle sizzle — if it pops aggressively, lower the heat slightly.
- 4
Cook undisturbed for 6–8 minutes. Watch the skin gradually render and turn golden and crispy. You'll see fat beginning to pool around the edges. Flip each strip over and cook for another 3–4 minutes until the meat side is golden and the fat is fully rendered — the skin should be deeply golden and crackling when you tap it with a spatula.
- 5
Transfer the chicharrón to a paper towel–lined plate. It will continue to crisp as it rests. Pour off most of the rendered pork fat into a small bowl, leaving just 1 tablespoon in the pan. Return the skillet to medium heat and lay your bread halves cut-side down. Toast for 1–2 minutes until golden and slightly crispy, pressing gently with a spatula.
- 6
Warm your bolillo rolls on a serving plate. Stack 2–3 pieces of the crispy chicharrón onto each toasted bread bottom, skin-side up so the crackle shows. Scatter the chopped cilantro over the top and serve immediately with a lime wedge on the side for squeezing. Squeeze and season to taste just before eating — the lime brightens the rich pork beautifully.
Tools you’ll need
- 10-inch cast iron skillet
- paper towels
- fish spatula or metal spatula
- paper towel-lined plate
- small bowl
- chef's knife
- cutting board
- serving plate
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