Pan con Chicharrón by Runandeatwithjack

Ingredients

• 1.5 lb pork belly, skin on
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 cloves garlic, smashed
• 1 small onion, quartered
• 1 bay leaf
• 6 cups water
• 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
• 3 tbsp neutral oil, for frying
• 1 large red onion, very thinly sliced
• 1 jalapeño, thinly sliced
• 1/4 cup lime juice
• 2 tbsp chopped cilantro
• 1/2 tsp salt, for salsa criolla
• 1/2 tsp sugar
• 4 crusty white rolls or pan francés, split
• 1/2 cup aji verde or aji amarillo sauce

Instructions

1. Season the pork belly with salt and pepper, then place it in a pot with garlic, onion, bay leaf, and water; simmer gently for 1 hour 30 minutes until tender.
2. Increase the heat and cook the pork 20 to 30 minutes more, turning occasionally, until the skin is deeply crisped and the fat is rendered.
3. Remove the pork and rest it 10 minutes, then slice into thick pieces.
4. Toss the sliced red onion, jalapeño, lime juice, cilantro, salt, and sugar; let it sit 10 minutes until lightly pickled and glossy.
5. Fry the sweet potato slices in neutral oil over medium heat for 3 to 4 minutes per side until golden and tender, then drain on paper towels.
6. Warm the rolls in a 350°F oven for 3 to 5 minutes until crusty outside and soft inside.
7. Assemble each sandwich with sweet potato, crispy pork belly, salsa criolla, and a spoonful of aji sauce, then serve immediately.