New Year's recipe: Peruvian 'chicharron' pork sliders
Think of chicharron sliders as tasty pork mini-sandwiches where the meat is seasoned by a deliciously wide range of flavors. Enjoy!
HOLDING BREAD
We recommend potato bread (Potato brioche)
PORK CONFIT
Ingredients
500g pork shoulder
2 cloves of garlic
1 small bunch of thyme
Method: Take 500g of raw pork shoulder and cure it in salt with garlic, thyme, bay leaf for about 11 hours. Rinse the salt off and cook in pork fat at 225F for about 3 ½ hours, or until pork is completely tender. Cool the pork off and now it is ready to slice into 1 ½ inch-thick slices.
SWEET POTATOES
Ingredients
2 pc sweet potatoes
Method: Bake 1-2 sweet potatoes at 400 F for about 1 ½ hours, or until sweet potato is fully cooked. Once it is cool enough to handle, peel the skin off and slice into ½ inch-thick slices.
SPICY MAYO
Ingredients
3g garlic
100g kew pie mayo
25g Siracha
2g yuzu
Method: Mix all ingredients in a bowl.
SALSA CRIOLLA
Ingredients
1pc red onions
3pc lime juice
10g cilantro
20g oil
1 Tablespoon salt
Quarter red onions, removing the inner core. Slice them thin. Place them in a bowl and mix with fresh lime juice, chopped cilantro, oil and salt to taste. The resulting mix should be nice and wet.
FINAL ASSEMBLE
Toast the potato bread with some butter in a warm pan and heat through in the oven. Spread spicy mayo on the bread. Fry the pork confit slices and the sweet potato slices at 350 F until both are golden brown. Place the pork and sweet potato on the bread, topping them with the salsa criolla. ¡Feliz Año Nuevo!
Serves 4 to 5 people.
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