PERUVIAN SANDWICHES RECIPES

Steps:

• Prepare the brine in a recipient, by placing 2 liters of water and 2 heaped tablespoons of salt, stir until completely dissolved. Then place the pork belly in the brine, and leave to marinade in the fridge for a minimum of 4 hours in order for the salt to penetrate the center of the meat. The brine will also help remove the excess of any potential impurities from the meat.
• Remove the pork from the brine.
• Fill a pot with 2 liters of water and 2 tablespoons of salt and bring to a boil.
• Cut the meat into two and place it in the pot of boiling water, adding the mint and the bay leaf. Boil on medium heat for 1 hour of until the water has evaporated.
• Leave the pork in the pot to fry in its own fat until golden.
• Peel, slice and wash the sweet potatoes in order to remove excess starch.
• Heat up half a cup of vegetable oil in a frying pan over a medium heat and fry the sweet potato slices until they’re irresistibly crispy.
• Prepare the salsa criolla relish with one julienned red onion, finely chopped limo chili pepper, finely chopped parsley, and lime juice and salt to taste.
• Cut open the bread rolls. First, place a few of the fried sweet potato slices in the bread, and then follow with a generous serving of the chicharrón and finally top it off with the salsa criolla relish.
• Enjoy with a hot cup of coffee or tea, and if you want to really feel like you’re in Peru, put on some traditional música criolla on in the background to complete the scene.

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.