Pan con chicharrón

Preparing the chicharrón:

1. 1Place the pork belly in a large pot.
2. 2Cover with water, then add the garlic, cinnamon, paprika (or achiote), peppercorns, salt, sugar, bay leaves, onion, and ginger.
3. 3Bring to a boil, then simmer over medium-high heat for 45 minutes to 1 hour, depending on the size of the pieces, until the meat is tender.
4. 4Drain the meat and let it cool slightly.
5. 5Then cut into portions of about 200 g to make frying easier.
6. 6Heat frying oil in a large pan to 180°C.
7. 7Fry the pork pieces for 3 to 5 minutes, until golden and crispy on the outside, while staying juicy on the inside.

Preparing the salsa criolla:

1. 8Thinly slice the onion and place it in a bowl.
2. 9Add a pinch of salt and let sit for 5 to 10 minutes to soften its bitterness.
3. 10Finely chop the chili and cilantro.
4. 11Mix all the vegetables in the bowl.
5. 12Stir in the lemon juice, olive oil, and salt.
6. 13Mix well, then let sit for at least 10 minutes before using.

Preparing the sweet potatoes:

1. 14Peel the sweet potatoes and cut them into thick rounds.
2. 15Fry in oil at 180°C until the pieces are nicely golden and soft in the center.

Assembling the pan con chicharrón:

1. 16Cut two pieces of bread lengthwise.
2. 17Generously arrange the crispy chicharrón pieces.
3. 18Add a few golden sweet potato rounds and top with a spoonful of freshly made salsa criolla.