Chicharron Sandwich (mini) Recipe
Salted pork tenderloin boiled, lightly fried, and served on a french roll topped with grilled sweet potato slices and salsa criolla.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicharron Sandwich Ingredients
Method
Preparation Directions
- 1
Prepare the Pork Tenderloin
Boil the pork tenderloin in salted water for about 30 minutes or until fully cooked. Remove from water and let it cool.
- 2
Fry the Pork
Once cooled, cut the pork tenderloin into thick slices. Heat vegetable oil in a skillet over medium-high heat. Fry the pork slices until they are golden and crispy on both sides.
- 3
Prepare the Sweet Potatoes
While the pork is frying, peel and slice the sweet potatoes into thin rounds. In a separate skillet, add a little oil and grill the sweet potato slices until tender and slightly caramelized.
- 4
Assemble the Sandwich
Slice the French rolls in half. Layer the crispy pork slices and grilled sweet potatoes inside each roll. Top with salsa criolla to finish.
