Pan Con Chicharron Recipe

1. Prepare pork

Pat pork belly pieces very dry with paper towels. Season evenly with kosher salt, black pepper and garlic powder. Let sit at room temperature for 15 minutes while you prepare other components.

2. Render and crisp

In a heavy skillet (cast-iron preferred) add the pork pieces skin-side down over medium-low heat. Cook slowly for 12–18 minutes so fat renders and skin begins to puff and crisp, turning occasionally for even browning. If the pan gets dry, add up to 2 tablespoons neutral oil. Once pieces are browned and skin is crisp, transfer pork to a wire rack set over a sheet pan and let rest 5 minutes.

3. Finish by deep-frying (optional for extra crispiness)

Alternatively, for very crispy chicharrón, heat 1.5–2 cups vegetable oil in a medium pot to 350°F (175°C). Fry pork pieces in batches 2–3 minutes until deeply golden and extra-crispy. Drain on paper towels and season immediately with a pinch of salt.

4. Combine thinly sliced red onion, diced red bell pepper, chopped cilantro and minced ají/jalapeño in a bowl. Add fresh lime juice, olive oil, salt and black pepper. Toss and let sit at least 10 minutes to mellow the onion and meld flavors. Taste and adjust salt or lime as needed.

5. Prepare sweet potato rounds for sandwich

Slice 1 medium sweet potato into 1/4" rounds. Place rounds in a small nonstick skillet with a teaspoon of olive oil over medium heat. Cook 2–3 minutes per side until tender and lightly browned. Season with a pinch of salt and set aside.

6. Roast sweet potato fries

Preheat oven to 425°F (220°C). Toss the cut fries with 1 tablespoon olive oil, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast 18–22 minutes, flipping halfway, until fries are tender and edges are crisp. Keep warm.

7. Split ciabatta rolls and lightly butter the cut sides if using. Toast cut-side down in a hot skillet or under a broiler until golden, about 1–2 minutes. Spread mayonnaise on the bottom half of each roll if desired.

8. On each bottom half, layer warm sweet potato rounds (2–3 per sandwich), then arrange pieces of crispy chicharrón over the sweet potato. Spoon salsa criolla generously over the pork, allowing some of the pickled onion/liquid to soak into the bread for brightness. Garnish with fresh cilantro leaves. Close sandwich and cut in half if desired.

9. Plate each sandwich with a serving of roasted sweet potato fries. Serve with lime wedges on the side for squeezing over the chicharrón. Optional: offer extra salsa criolla and mayonnaise on the side.