Pan con Chicharrón

Phoebe Wood’s selected pan con chicharrón uses oven-roasted pork belly, fried sweet potato and onion salsa on French white rolls. SBS presents the roll as Peruvian and describes the chicharrón-based snack in Peru, while this written version roasts its belly for ease.

The supplied scored, skin-on belly goes into a roasting tray. Two teaspoons of salt are rubbed into the skin and olive oil is drizzled over it. It roasts at 160°C for two hours or until tender, then at 200°C for about twenty-five minutes until the skin is crisp, before resting.

For the salsa, supplied sliced red onion stands in a bowl of cold salted water for thirty minutes, is drained and is tossed with the listed lemon and lime juices, chopped coriander, chopped bird’s-eye chilli and its separate olive oil. The supplied sweet-potato slices boil in a saucepan of cold salted water until just tender to a knife probe, then drain, cool and are patted dry with paper towel.

A frying pan holds oil one centimetre deep. The sweet potato fries in batches for about four minutes per side until golden. In a separate bowl, the listed mayonnaise, lime juice and ají amarillo paste are combined into the publisher’s sauce and set aside.

The rested pork is cut into thick pieces, and the rolls are optionally toasted on both sides in a heated frying pan. The written assembly spreads their bases with aioli, then adds sweet potato, pork, onion salsa, coriander and the bun tops.