Peruvian food culture is famous around the world and is a must see destination if you love all things food and flavor. The countries restaurants win many prizes yearly for their wonderful dishes made with local and international ingredients. The food is a great mix of traditional and modern cuisine that will delight and astonish the palate. Depending on where you visit you will try food from the Coast, the Highlands and the Jungle, all guaranteed to delight and satisfy any foodie. In this article we will discover the wonderful Peruvian tradition of Pan con Chicharron, a Peruvian favorite for hundreds of years.
You may ask what is Pan con Chicharron, well translated it is fried pork sandwich which is a must to try when visiting Peru. When the sunrises in Peru and the streets are coming to life you will notice the wonderful smell of Pan con Chicharron. This indulgent sandwich is one of the most famous in Peruvian breakfast culture and is a satisfying mix of flavors, textures and has deep roots in the Peruvian society.
What is Pan con Chicharron?
This is classic Peruvian street food that features a crusty bread roll with crispy fired port belly or ribs, sweet slices of roasted or fried camote (sweet potato) and topped with salsa criolla, a pickled onion relish made with lime juice and chilli. As you can imagine the result is a perfect balance of the pork, sweet potato and the zestiness of the onion and chilies.
- A Breakfast Tradition: In most areas you can find the sandwich most times of the day but Peruvian traditionally eat the sandwich at breakfast and mostly on the weekends. In most cities and country towns street vendor set up their stalls and the aromas fill the air with the smell of the sizzling meat. Peruvians gather to share this filling breakfast with a hot cup of coffee or herbal tea before a busy day of work or school.
- The Significance of Pan con Chicharron: This sandwich is well known around the country and eaten by most. It takes the philosophy of simple and affordable ingredients make something delicious and enjoyable. This combination has deep roots in the culture with coastal and Andean ingredients. Eating it is an experience in bringing together families in markets, streets and at home.
Where to try Pan con Chicharron
In all of the cities in Peru you will find famous spot for trying this bit of Peru. In Lima you should try El Chinito, or La Lucha. In other cities like Arequipa and Cusco there are restaurants that are famous for the sandwich. Try traditional local markets where the sandwich can be purchased for a few soles. Find a small family run business that will have family recipes that have been passed down through the generations.
Variations of Pan con Chicharron
For a great and slightly different experience try a Buttifarra. This sandwich is similar to the Pan con Chicharron. The difference is that the pork is baked rather than fried and the sandwich is also served on crunchie bread but with tomato and many sauces like mayonnaise and mustard. This is also delicious and can be found in restaurants and by street vendors all through the country.
A taste of Peru
In Peruvian culture this is more than a sandwich. This messy, crispy and flavorful sandwich embodies the warmth and generosity of Peru. Whether you are on your first visit to Peru or on a return visit you should spend the morning experiencing Pan con Chicharron, the perfect way to start the day.
For those who would like to prepare this delicious sandwich at home, here is the recipe.
Ingredients
- 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 sandwich buns
How to Prepare
- 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.
- Serve warm with coffee or tea.
Discover Pan con Chicharron on your next trip to Peru.
