[Peru] How to cook pork roll (pan con chicharron)

Ingredients

• 1 kg piece pork belly, skin on, scored
• 1 tbsp olive oil
• 1 sweet potato (kumera), peeled, cut into 8mm-thick slices
• vegetable oil, to shallow-fry
• 6 French white rolls, halved

• 1 red onion, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp coriander leaves, finely chopped, plus extra leaves, to serve
• 1 bird’s-eye chilli, finely chopped
• 1 tbsp olive oil

• 200 g (⅔ cup) mayonnaise
• 1 tbsp lime juice
• 2 tbsp aji amarillo chilli paste (see Note)

Directions