PERUVIAN BREAKFAST SANDWICH RECIPE – FOOD.COM
Total time: 1 hours 15 minutes
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 5 serving(s)
|3 1/2 lbs boneless ribs or 3 1/2 lbs pancetta|
|2 teaspoons salt|
|2 teaspoons black pepper|
|4 tablespoons yellow peppers, paste|
|3 garlic cloves|
|5 limes, juice of|
|1/4 cup olive oil|
|1/4 cup chopped cilantro|
|4 sweet potatoes|
|1 cup vegetable oil|
|5 ciabatta rolls|
|1 cup spicy mayonnaise|
|1 teaspoon cumin|
- Brine pork with salt pepper and a bit of cumin at least an hour or two ahead of time.
- Wash pork with cold water.
- Add pork in a large pot and cover with cold water and 3 garlic cloves.
- Let it cook in high heat until the water is fully consumed and pork starts searing with its own fat.
- Add a olive oil and keep searing pork until golden.
Calories 588.1, FatContent 54.6, SaturatedFatContent 7.2, CholesterolContent 0, SodiumContent 990, CarbohydrateContent 26, FiberContent 3.6, SugarContent 5.1, ProteinContent 2.1
PAN CON CHICHARRÓN: PORK & POTATO SANDWICH – PERUVIAN STYLE
Provided by: Eat Peru
Total time: 110 minutes
Prep time: 30 minutes
Cook time: 80 minutes
|28 ounces pork belly|
|1 bay leaf|
|½ cup mint leaves (fresh)|
|3 sweet potatoes|
|1 red onion|
|1 teaspoon limo chili pepper|
|4 cups vegetable oil|
|Black pepper (to taste)|
|Salt ( to taste)|
|3 sprigs parsley|
|1 tablespoon Lime juice ( to taste)|
|240 g bread rolls ((4 bread rolls))|
- Prepare the brine in a recipient, by placing 2 liters of water and 2 heaped tablespoons of salt, stir until completely dissolved. Then place the pork belly in the brine, and leave to marinade in the fridge for a minimum of 4 hours in order for the salt to penetrate the center of the meat. The brine will also help remove the excess of any potential impurities from the meat.
- Remove the pork from the brine.
- Fill a pot with 2 liters of water and 2 tablespoons of salt and bring to a boil.
- Cut the meat into two and place it in the pot of boiling water, adding the mint and the bay leaf. Boil on medium heat for 1 hour of until the water has evaporated.
- Leave the pork in the pot to fry in its own fat until golden.
- Peel, slice and wash the sweet potatoes in order to remove excess starch.
- Heat up half a cup of vegetable oil in a frying pan over a medium heat and fry the sweet potato slices until they’re irresistibly crispy.
- Prepare the salsa criolla relish with one julienned red onion, finely chopped limo chili pepper, finely chopped parsley, and lime juice and salt to taste.
- Cut open the bread rolls. First, place a few of the fried sweet potato slices in the bread, and then follow with a generous serving of the chicharrón and finally top it off with the salsa criolla relish.
- Enjoy with a hot cup of coffee or tea, and if you want to really feel like you’re in Peru, put on some traditional música criolla on in the background to complete the scene.