Pan con chicharrón

Ingredients

Check you have the quantities below.

• 700 g pork shoulder, cut in chunks
• 1 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 4 cloves garlic, minced
• 1 cup water
• 1 tbsp vegetable oil
• 2 medium sweet potato, sliced and baked or boiled
• 4 French bread rolls
• 1 red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp aji amarillo paste

Let’s make it

1. Season the pork with salt, pepper, cumin, and garlic. Add water and simmer covered for 30 minutes, then uncover and cook until the water evaporates and the pork browns lightly, about 10–15 minutes.
2. Warm the sweet potato if needed and slice the rolls.
3. Mix the onion with lime juice, a pinch of salt, and aji amarillo paste.
4. Split the rolls, fill with chicharrón and sweet potato, and top with the onion mix.
5. Serve hot.