The chicharrón bread is a sandwich whose mix of flavors may seem a bit strange to many South American countries.
A delicious blend
However, the combination of sweet, salty, and spicy flavors is quite traditional in Peruvian cuisine.
Like many South American dishes, this sandwich concept originated in Spain. Today, it can be found in many Spanish-speaking countries. In Peru, this sandwich has a couple of names. It is usually called "pan con chicharrón" or "sanguich de chicharrón".
What makes chicharrón unique is the combination of cooking and frying that creates an incredibly tender but also wonderfully crispy piece of pork.
How to prepare it
To make the chicharrón, place the pork meat in a skillet and cover it with 2.5 cm of water. Then, cook the pork on low heat, covered for 1 hour and uncovered for another hour.
The concentration of flavors from the pork and the caramelization achieved in the meat give it a lot of taste. The only seasoning needed is a bit of salt and pepper to highlight the natural flavors of the pork.
Traditionally, chicharrón bread is made with pork chops, pork ribs, or pork belly.
The most important thing is to choose a cut of meat that is easy to find (in some places, pork belly is not so common).
And, opt for a cut of meat that you feel comfortable working with.
Keep in mind that the cut of meat you choose will influence the final result of the chicharrón.
