Peruvian Pork Sandwich (Pan con Chicharron) | Eating with Andy
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- เผยแพร่เมื่อ 21 ต.ค. 2019
- Learn how to make Peru's most famous sandwich! Chicharron is the combination of braising and frying which creates an incredibly tender piece of pork with a wonderfully crispy skin. It’s then piled onto a roll with fried sweet potato, spicy salsa criolla and slathered with yellow chilli mayo. The unique combination of flavours making each bite irresistible. It’s traditionally eaten for breakfast but I think it’s the perfect meal for any time of day!
I’ll be making it in less than an hour using Crock-Pot’s new Multi Cooker.
INGREDIENTS (serves 4)
800g pork belly
2 cups water
10 black peppercorns
½ tsp ground cumin
1 bay leaf
1 tbsp salt
2 mint sprigs
1 medium sweet potato, peeled
vegetable oil, to fry
4 bread rolls
Salsa Criolla
1 small red onion, julienne
2 tbsp lime juice
2 birds eye chillies, finely chopped
1 tbsp olive oil
2 mint sprigs, roughly chopped (leaves only)
salt and pepper, to taste
Yellow Chilli Mayo
4 tbsp mayo (foolproof Mayo recipe here @3:00 • Causa Acevichada | Eat... )
yellow chilli paste, to taste
METHOD
1) In a Crock-Pot or pressure cooker, add water, peppercorns, cumin, bay leaf, salt and mint sprigs. Cut pork belly in two and place skin side up in the liquid. Cook using the pressure cooker setting for 35 minutes on high. You don’t want it to be too tender that it falls apart, you still want the pork to hold its shape. If you don’t have a pressure cooker you can make it on a stovetop. Check out my TIPS below to see stovetop method.
2) Meanwhile, for the salsa criolla. Place thinly julienned onions in cold water with some ice cubes for 5 minutes. Drain and stir lime juice, chillies, olive oil, mint, salt and pepper. Set aside.
3) For the yellow chilli mayo. Make some mayo using my foolproof recipe here @3:00 • Causa Acevichada | Eat... . Combine yellow chilli paste to taste and some mayo.
4) Slice sweet potato into rounds about 1cm thick. Heat 1cm oil in a frying pan over medium heat. Working in batches, fry sweet potato for 3 to 4 minutes on each side or until golden. Drain on some paper towel.
5) Remove pork and discard all the liquid. Using the brown/sear or sautee setting on high, place pork skin side down and add 1 tbsp vegetable oil. Let it fry on that side for approximately 15 minutes or until crispy. Then, fry on all sides for a further 5 minutes or until golden brown. Thickly slice and salt.
6) To serve, slice bread, place a generous spoonful of yellow chilli mayo on both sides, top with sweet potato, lots of chicharron and finish with the salsa criolla. Enjoy!
TIPS
- Stovetop method for pork: Prepare brine by placing 4 cups of water and 1 heaped tablespoons of salt in a container, stir until dissolved. Place pork belly in brine, leave in the fridge for a minimum of 4 hours in order for the salt to penetrate the center of the meat. Remove pork from brine. Cut pork in two. In a big pot, add water, peppercorns, cumin, bay leaf, salt and mint sprigs. Place pork in water and bring to a simmer, partially covered, and let the water reduce completely, about 2 hours. When the braising liquid has completely evaporated, add 1tbsp vegetable oil and let it fry on high, skin side down until crispy. Then, fry on all sides for a further 5 minutes or until golden brown.
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#eatingwithandy #peruvianporksandwich #peruvianfood - แนวปฏิบัติและการใช้ชีวิต
Thanks Andy for introduce to the world our peruvian food, I think It's very important to make it in English so that more countries can appreciate our culture Greetings from Lima Perú
Gastón Acurio acaba de publicar acerca de tu trabajo promocionando la gastronomía peruana en partes del Mundo en las que apenas habían oído de nosotros. Eres grande!.. Prepárate para lo que se viene. Soy el primero de Miles que vamos a conocerte por fin. 😁
Gracias por tu lindo comentario Ted! Me encantaria que me sigas por Instagram tambien @eating.with.andy
Please do more peruvian dishes!
Wow. Thanks. When I was in Lima I had this amazing sandwich in La Lucha. It was amazingly delicious
Uffff La Lucha is fantastic they make incredible Pan con Chicharrón!
@@eatingwithandy9429 Yes. If traveling to Peru La Lucha is a must stop. Thanks again for sharing this recipe. I love you videos
Great video! Really well done
I love pan con chicharrón! Everyone at home love this dish
Muy buena receta. Antes lo hervia y luego lo freia, pero esta forma me parece mas limpia y deja la piel crocante. Justo tengo esa olla a presion. Lo intentare. Gracias!
I love your recipes! Pa con chicharrón is my favourite! I will try it!
I did it 4 times! Delicious!
Woau! thank you for sharing, I am so proud to be Peruvian, i was crying of happiness! Thank you for what you do!! since now, i am your fan and i will follow your recipes😘💕❤️🙏🏻🇵🇪God bless you
Thank you so much for your lovely message! Can't wait for you to make some at home. Would love to see a pic when you do, please send/tag on Insta or Facebook @eating.with.andy
that looks Sooo good 😋😍😍 definitely have to try this. Thanks for sharing. 🤙🏽
Thank you! Yes, you must make it. It’s so delicious and unlike any sandwich I’ve had 👌🏽
Hey Andy, a peruvian here too. Do you think you can show to your suscribers, how to cook an abundant and delicious PARIHUELA soup? Is one of the most unique and delicious dishes between the thousands of peruvian traditional recipes, but not many peruvian cheffs show it to the world. I suposse cause it needs some unique ingredients like the Chicha de Jora, but it cant be replaced by something else? Or maybe cause is something more difficult to cook?
Delicious 😋
Thank you 😋
This looks sooo good 😍
Layemi M it’s one of the best sandwich’s I’ve had!
Hermosooooo!!! Saludos de Inglaterra! 🇵🇪❤️❤️❤️❤️❤️❤️
Gracias Deborah! Saludos hasta Inglaterra!
all I want for Christmas is that Crock Pot!!
Have you been naughty or good?
😋😋😋🍀🍀🍀🍀🍀great , thanks for sharing your cooking skills with us…🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
Hi this looks delicous do u have any advice to do this in a slow cooker love your channel by the way you have such intense passion for food
great video, although for the vegetarians like myself, I believe *Triple* (avo, egg, lemony mayo and tomato) is the favourite Peruvian sandwich! XD keep the good work! :)
Oh yes this is definitely not a vegetarian one. Triples are the best! Love them too :)
As a Peruvian, I love your recipe but the traditional pan con chicharron doesnt contain mayonnaise at all, neither yellow mayonnaise. The rest, yes and it is delicious. Anyways thank you for sharing this :)
Yes, you are right! The traditional one doesn't have yellow chilli mayo....I wanted to add my own twist, as I always like to do with my recipes. So happy you're enjoying my channel!
my fav sandwich ,i was in a bind for time and used carnitas ,
Oh wow! Yeah, it usually takes some time to make but using a pressure cooker really cuts down the time exponentially. Carnitas replacement sound delicious too 😋
@@eatingwithandy9429 the first time i went to peru i saw these sandwiches and i thought these look interesting ,sooo delicious , but where do you find your yellow chili paste ? i live in san diego but thanks so much for your perfectly step by step video of all your dishes ,a lot of other videos leave out a lot of details ,
made ours last night ,was delish
Thank you Tyler! Oh yes this sandwich is very intriguing to most as it’s an unlikely sounding combo. But once people try it they love it! I live in Australia and get my yellow chilli paste here. You’ll most definitely be able to find a place that sells yellow chilli paste there as there’s a big Peruvian community over there. Maybe try finding some more info online.
This lookkkssssooooo good injust wish that bread would of got a little toasted!!!
The ooo Girl traditionally it isn’t toasted because you already have the super crispy pork there. But with food you can always do what YOU want. So go ahead and toast that bread girl 🙌🏽
So yummy ive seriously watched this video like 6 times. Im remaking a simliar sandwich ive had before a a peruvian retseraunt called Cafe Rumba but for my vegan friends, it has sweet potato,spinach,roasted tomatoes, sliced avocado with the peruvian pesto and the creamy spicy yellow pepper aioli with melted (vegan) mozzerella cheese... i dont know if this is a traditional sandwich but i sure do love it.
The ooo Girl that sounds absolutely Delicious 😋
Hola from Perú! What chili did you use in the sarsa criolla? Can you find Peruvian peppers there? Thank you
thank you!!!! Sooooo good!!😌
Where can I find that bread?
How many quarts is the Crockpot
Is this the same recipe to make Jamon del Pais? Would make a video of how to make Butifarra Sandwichs?
It’s a very similar process to this! I thanks for your suggestion, I’ll add it to my list 👌🏽
And with a normal pot, how long would I need to cook the pork belly? 2h?
Selena Zhou If you have a look on the description box below the video you’ll find the whole method for cooking it in a stovetop under the “Tips” section 😊
@@eatingwithandy9429 awesome!!! Mil gracias!!!!
Ohhh que delicia! Mi favorito😍😍😍
Can you do a video on fried chicken
Thanks for your suggestion Ethan. I’ll add a fried chicken recipe to my list 🙌🏽
Eres Peruana?
Gracias por hacer el chicharrón ,pero es distorsionar lo clásico, no es con el pellejo se hace con pura carne y no mayonesa.
no sweetie the pan con chicharron don't go with mayo
it comes with w/e people wants to put in.
thatss is not a peruvian Pan con chicharron ubication lady
it is, stfu
The pork NEVER ...NEVER!! GOES WITH ONIONS ..IT'S TAKES AWAY THE PORK FLAVOR
You are clearly NOT a peruvian compatriota. Salsa Criolla is always a MUST in this delicious dish. Take your comments elsewhere please!! ADIOS AMIGO....
@23andiamo clearly you don't know what you talk about...the onions takes away the flavor of pork and the bread...it's doesn't matter if it's criolle or whatever they call them it's nasty
Peruvian chicharron never goes with mayonnaise