09/10/2026
I’m in Peru 🇵🇪 right now, my partner is Peruvian, and I can personally confirm that pan con chicharrón is ridiculously good! 😮💨
This one comes from who recreated it back in the UK using ingredients he could actually get hold of — including a few sensible substitutions for the traditional Peruvian ingredients.
Is pork belly fried in its own fat the most stereotypically “fitness” recipe I’ve ever shared? Probably not.
But that’s kind of the point.
Good nutrition should leave room for food you genuinely enjoy, for culture, for travel, and for meals that are simply worth eating.
And this is absolutely one of them.
PAN CON CHICHARRÓN — makes around 3 sandwiches
For the chicharrón
• 750g skin-on pork belly
• 3 garlic cloves
• 1 tsp black peppercorns
• ½ tsp cumin seeds
• 1 bay leaf
• 1 tsp salt
For the salsa criolla
• 1 large / 2 small red onions
• 1 large chilli pepper — ideally yellow; Jack used red
• Small handful fresh coriander/cilantro, around 5–10g
• 1 lime
• A few cracks of black pepper
• Salt to taste
For the ají verde
• 2 jalapeños
• Large handful fresh coriander/cilantro, around 15–20g
• 4–5 mint leaves
• 1 lime
• 1 tbsp mayo
• 1 tbsp neutral oil
• 1 garlic clove
• Salt to taste
Plus
• 1 large sweet potato
• 1 crusty white roll per sandwich
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Instructions in comments 👇🏼