Chef Cesar Mugaburu’s Chicharrones Peruanos Con Salsa Criolla

Peruvian Fried Pork with Creole Salsa

Makes 12 servings

Chicharrones:

  • 2 pounds pork butt cut into 4-inch pieces
  • 4 cups of water
  • Oil
  • 1 pound sweet potatoes (sliced)

Salsa Criolla:

  • 2 red onions (sliced)
  • 1 bunch of cilantro (chopped)
  • 1 red bell pepper (small dice)
  • Salt and pepper
  • Juice of 5 limes
  • French baguettes (for serving)

Place the pork butt in a container and season with salt and let it sit overnight. In the morning, place all the seasoned pork into a braising pot and pour the water on top. Braise the pork for about 55 minutes until it’s cooked through and soft. Set aside to cool. In a second pot, add the oil and heat it to 350°. Add the pork and fry until crispy. Then set aside. In the same oil, fry the sliced sweet potatoes and set aside.

For the salsa criolla, toss the red onions, cilantro, and peppers. Season with salt and pepper and finish by adding the lime juice.

Using a cutting board, slice the crispy pork and overlap it with the sweet potatoes and topped it with the salsa criolla. Place all this inside a baguette and enjoy.