The pork crackling sandwich is a sandwich whose flavor combination may seem a bit unusual to some South American countries.
A Tasty Mix
However, the combination of sweet, salty, and spicy is quite traditional in Peruvian flavors.
Like many South American dishes, the concept of this sandwich originated in Spain. Today, it can be found in many Spanish-speaking countries. In Peru, this sandwich has a couple of names. It is often called "pan con chicharrón" or "sanguich de chicharrón."
What makes the chicharrón unique is the combination of cooking and frying that creates an incredibly tender yet wonderfully crispy piece of pork.
How to Make It
To achieve the chicharrón, place the pork in a skillet and cover with 1 inch (2.5 cm) of water. Then, simmer the pork covered for 1 hour and uncovered for another hour.
The concentration of flavors from the pork and the caramelization that occurs during cooking adds a lot of flavor. The only seasoning needed is a little salt and pepper to emphasize the natural flavors of the meat.
Traditionally, Pan con Chicharrón is made with pork chops, pork ribs, or pork belly.
The most important thing is to choose a cut that is easy to find (in some places, pork belly might not be as common).
And, choose a cut that you feel comfortable working with.
Keep in mind that the cut you choose will influence the final result of the chicharrón.
