ANATOMY OF A DISH
La Sangucheria’s Chicharron Sandwich
We peek beneath the bread to discover the spicy, porky secrets of downtown Portland’s Peruvian sandwich cart.
Welcome back to Anatomy of a Dish, our weekly dissection of Portland’s most delicious, multi-layered creations. This week we peek beneath the bread at La Sangucheria’s Chicharron Sandwich. Owner Maribel Castaman and her family have been cranking out authentic, French fry-stuffed Peruvian sub sandwiches on the corner of SW Third and Ash for nearly 6 months. Instead of the usual puffed pork rinds, these chicharrones are sliced from the tenderloin, poached, fried, tossed with a spicy sarza criolla (South American salsa) and loaded into a fluffy submarine with sweet potato chips.
Deep Fried Pork Loin: Pork tenderloin is poached in an aromatic vegetable stock of garlic, onions, and Peruvian herbs, and deep-fried in lard until golden and crispy.
Sweet Potato Chips: Thin-sliced sweet potatoes, deep-fried in lard (just one of the 4,000 potato varieties available in Peru, and a pre-requisite for a true Peruvian street sandwich)
Sarza Criolla: A spicy South American salsa of red onions and cilantro drenched in Castaman’s special chile sauce of nose-clearing huacatay (black mint), habanero, and the fruity, bell pepper-sized rocoto pepper.
Fluffy Baguette: Sourced from Portland’s Best Baguette, a Vietnamese sandwich shop specializing in airy torpedoes with a crisp, flakey exterior.
108 SW 3rd Ave