Delicious peruvian sandwich recipe that you can make at home.

The Pan con Chicharron (Peruvian pork roll) is a peruvian masterpiece of a sandwich, chicharrón refers to succulent pork, which is braised and then fried in its own fat. The Pan con Chicharron is a common sandwich in Peru, traditionally served as a breakfast but is also fitting as a light meal.



  • 1 lb. Pork chop, bone on
  • 4 Cups water
  • 1/4 Cup salt
  • 1 Yellow onion cut into quarters
  • 1 Yellow onion, julienned
  • 1 Bay leaf
  • 1 Large sweet potato
  • Olive oil
  • 2 Habanero peppers, julienned
  • 1 Lime
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • 4 French white rolls, halved or Sandwich buns


  • Combine 4 cups water and 1/4 cup salt in a sealable container, add the pork, cover, and brine overnight in the fridge.
  • Remove the pork from the container, discard the brining solution, and place the pork in a large pot. Add enough water to cover the pork by 1 inch, about 10 cups of water.
  • Add 4 onion quarters and the bay leaf, bring to a simmer, partially covered, and let the water reduce completely, about 2 hours.
  • In a separate pot, cook the sweet potato in water until it’s fork tender. Remove from water, peel, cut into 8 rounds, and set aside.
  • Julienne the habanero peppers after removing the stem, seeds, and veins. Julienne the yellow onion, and toss in a bowl with the habanero peppers and juice of 1 lime. Season with salt and pepper to taste.
  • When the braising liquid has completely evaporated, continue to cook the pork in its own fat for a few minutes to brown it. Remove from heat and set aside.
  • Remove the meat from the bone and cut into 4 large pieces.
  • On a skillet with olive oil over medium heat with, brown all the pieces before serving. In the same skillet, brown the sweet potato rounds.
  • Place 2 sweet potato rounds in each bun, topped with a piece of pork, and garnished with the onion and habanero salsa and a few cilantro leaves.

Pan con Chicharron