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Quick Overview

Slow cooked and fried pork belly, fried sweet potatoes and salsa criolla (marinated onions).
The Chicharron dated from the colonial days when the spanish brought the original recipe from Andalucia, Spain. The original recipe is only deep fried with no other spices but in Peru the traditional way is to sloww cooked first and addind some peruvian spices make this dish a very unique in flavor.
This sandwich is the most popular sandwich in Peru. There is many recipes to prepare the pork depending of what part of Peru is prepared. In the Andes (sierra) is only deep fried. yhis makes the meat more hard to bite but is more toasty. In the coast is slow cooked and fried in its own grease. This style makes the meat more soft tender and more tasty!.
We strongly recommend try this sandwich with sweet potatoes and onions with hot sauce.


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Pork belly, fried sweet potatoes and salsa criolla (marinated onions).

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