Sandwich de chicharrón (Sandwich of chicharron)

This recipe comes from the restaurant “El chinito” (more or less, “The Little Chinese”). Its creator, Felix Yong, was a talented chef who mixed the ingredients of Asian and Peruvian cuisine to offer a new style of sandwiches. Today, “The Chinaman” is managed by his son, who bears the same name. This recipe makes 20 servings [This is a Mistura recipe].


  • 3 kg (6 lb 10 oz) of belly pork
  • 1 cup annatto
  • 1 cup crushed garlic
  • 1/2 cup ajinomoto
  • 1/2 kg (1 lb 1 oz) sugar
  • 1 cup soy sauce
  • 2 onions, halved
  • 1 kg (2 lb 2 oz) salt
  • 4 lt oil
  • 20 loaves

Onion Sauce

  • 1 kg (2 lb 2 oz) onion, julienned
  • Juice of 8 lemons
  • 1/2 cup white vinegar
  • 2 tablespoons cilantro leaves
  • 1 rocoto, deveined and seeded, chopped
  • 1 tablespoon oil
  • Salt


Cut belly pork into medium pieces of 15 cm (6 inches) long by 8 cm (3 inches) wide and place them in a pot. Add four liters of water with annatto, garlic, Ajinomoto, sugar, soy sauce, onions and 1 kg of salt. Cook over high heat for 30 minutes. Strain.

Heat oil in another pan over medium heat and fry the belly pork submerged for 10 minutes. Remove and let drain. Cut the belly pork pieces into slices.

Onion sauce: Wash the onions with salt and water. Drain thoroughly and place in a bowl. Mix with lemon juice, vinegar, cilantro and hot pepper. Season with salt and pour the oil.

Open the bread, place the pork and onion sauce. Serve.

Photo: El Comercio.
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