~750 cal · 53g protein · 45g carbs · 38g fat (estimated, per serving)
🍽️
Pork and sweet potato sandwich with onion salsa
🇵🇪 Lima
On Sunday mornings in Lima, queues form at sangucherías for pan con chicharrón: chunks of pork simmered then fried until crackling, tucked into a French roll with slices of fried sweet potato and a bright onion salsa criolla. It is a breakfast built for a slow, celebratory start to the day.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
1.5 lbs pork belly or shoulder, in chunks
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1 large sweet potato (camote), sliced
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4 French rolls
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1 red onion, thinly sliced
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1 lime, juiced
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1 aji amarillo or chili, sliced
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3 cups neutral oil, for frying
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to taste salt and pepper
Instructions
1
Simmer the pork in salted water with a little cumin until tender, about 30 minutes, then drain and pat dry.
2
Fry the pork in hot oil until deeply crisp and golden; in the same oil fry the sweet potato slices until tender.
3
Toss the onion, chili, and lime juice with salt to make a quick salsa criolla and let it sit 5 minutes.
4
Split and warm the rolls, layer in the camote and chicharrón, top with salsa criolla, and eat immediately.
Lima sanguchería weekend tradition.
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🌏 While it simmers — know your destination
📍
Lima. The capital where Andean and Asian cooking fused into something new.
🗺️
Peru. Coast, mountain, and jungle — plus a wave of Japanese and Chinese influence.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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