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Try SavoraHealthy Pan con Chicharrón
A healthier take on the classic Peruvian breakfast sandwich, Pan con Chicharrón. Crispy, air-fried pork loin replaces traditional fried pork belly, served on whole-grain bread with sweet potato and a vibrant salsa criolla.
Ingredients
- Pork loin1 lb
- slices Whole-grain crusty bread4
- Sweet potato1 medium
- Red onion1/2 medium
- Aji Amarillo paste1 tbsp
- Lime juice2 tbsp
- Cilantro1/4 cup
- Olive oil1 tbsp
- Salt1/2 tsp
- Black pepper1/4 tsp
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Learn MoreMethod
Preheat your air fryer to 400°F (200°C). If you don't have an air fryer, preheat your oven to 425°F (220°C).
Season the pork loin with salt, pepper, and Aji Amarillo paste. Rub the seasoning all over the pork.
Place the pork loin in the air fryer basket or on a baking sheet. Air fry for 20-25 minutes, or roast in the oven for 30-35 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
While the pork is cooking, steam or boil the sweet potato until tender. Peel and slice.
Prepare the salsa criolla: Thinly slice the red onion. In a bowl, combine the sliced red onion, lime juice, chopped cilantro, a drizzle of olive oil, salt, and pepper. Mix well.
Slice the pork loin thinly.
Assemble the sandwiches: On each slice of whole-grain bread, layer sliced sweet potato, sliced pork loin, and a generous amount of salsa criolla.
Serve immediately and enjoy!
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