Chicharrón Sandwich
A crispy pork rind sandwich on a soft roll, often with a fried egg for extra richness. This Peruvian-inspired street food is crunchy, savory, and satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 30g
Ingredients
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Open the appInstructions
Step 1
Cut pork belly into 1-inch cubes and season with salt and pepper.
Step 2
Heat oil in a skillet over medium-high heat and fry pork until golden and crispy, about 8 minutes.
Step 3
Drain pork on paper towels and set aside.
Step 4
In the same skillet, fry eggs sunny-side up until whites are set.
Step 5
Slice rolls and toast lightly in the skillet.
Step 6
Mix red onion with lime juice and cilantro for a quick pickle.
Step 7
Assemble sandwiches with pork, egg, and onion mixture.
Step 8
Serve hot and enjoy the crunch.
Tools you’ll need
- skillet
- knife
- cutting board
- paper towels
- mixing bowl
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