It’s “pan con chicharrón.” The literal translation is "bread with chicharrón (fried pork with skin on)." Although the name is simple, it has rich, complex flavors and is the go-to thing to eat in the morning, a substantial breakfast that Peruvians have long loved.
What is pan con chicharrón?
Pan con chicharrón is a bread roll you make by sandwiching "chicharrón," slow-fried pork belly (skin on), in a bread roll that's crusty on the outside and soft on the inside. Although that alone is delicious enough, it's generally served with thin slices of sweet potato fried without batter (“camote frito”) and a mixture of onion and lemon to make it even tastier and to balance the textures.
This combination is superb. The umami of the juicy, aromatic pork is gently complemented by the slight sweetness of the sweet potato, while the acidity of the crunchy onion ties everything together. The bread rolls are mostly light, for absorbing the fat from the chicharrón, so you’ll eat one up in no time, even in the morning.
For Peruvians, a treat on their days off
Peruvians especially like eating pan con chicharrón for breakfast on their days off. Walking through Lima, it's not uncommon to see families lining up early in the morning outside chicharrón specialty shops.
People eating these rolls at a restaurant on Sunday morning or taking them home to enjoy with a hot drink is something you see in Peru on days off. For Peruvians, pan con chicharrón is something they eat during a somewhat special breakfast with their family. It feels like an indispensable part of a happy family gathering.
Immensely popular with tourists
People in the media have even called this Peruvian specialty one of the world's best breakfasts, and it has been gaining increasing popularity among tourists in recent years. If you go to Lima, you’ll see lots of shops known for their pan con chicharrón in areas like the historic center, Barranco, and Miraflores.
For example, the long-running shop El Chinito, founded in the 1940s, is hugely popular with both locals and tourists. Customers love the balance between the meaty pork and the mild salsa, and you often see them lining up through the door, even early in the morning.
Personally speaking, I particularly like the "Chicharrones del Inca" in Lima. Just the name alone sounds delicious, don’t you think? Calling it "Inca Chicharrones," this shop respects tradition, taking great care with the pork cut and the frying techniques, to serve this specialty. It gives you a double treat, both crispiness & juiciness.
The tang of the “criolla” salsa and the sweetness of the sweet potato are so fabulous that it’s as though the result was calculated. Without thinking, you just let out a “Ohhh! So good!” Taking a big mouthful gives you that kind of joy, as though there was nothing better.
Something to drink with that?
There is a drink unique to Peru that is perfect with pan con chicharrón, “Chicha Morada,” a juice made from purple corn. It's refreshing with a hint of cinnamon flavor. It goes down the hatch very easily and goes amazingly well with fatty food.
Tasting the joy of Peruvian food culture in the morning
It seems to me that the culture of enjoying pan con chicharrón with family speaks of the human warmth of Peruvians in placing importance on family. During your travels in Peru, try getting up a little early one morning to go to a chicharrón vendor on a street corner. Sipping a glass of chicha morada while taking big bites of chicharrón spilling out of its paper wrapper is sure to be such a great experience that just remembering it will make your mouth water. Well, here’s where I say “Adios!” This has been Shoko Yamamoto from Paracas, Ica, Peru.
