SANDUCHE OF CHICHARRON WITH CREOLE HAZARD AND PASSION FRUIT PIATTO
- PASSION FRUIT PIATTO
- 500 gr of pork rinds
- Salt pepper
- 2 round loaves
- 4 sweet peppers cut into slices
- ½ julienned red onion
- 2 tablespoons chopped coriander
- 1 tablespoon of olive oil
- 2 tablespoons of white vinegar
For the chicharrón, take it with salt and pepper to the air fryer for approximately 20 minutes until it is toasted.
For the picadillo, mix the purple onion, sweet peppers, salt and pepper, olive oil, vinegar and cilantro in a bowl, mix everything.
Cut the bread in 2 and heat it, add the pork rinds on the bottom of the bread, add the crispy pork rinds and bathe them with PIATTO MARACUYÁ, add the Creole mincemeat on top, put the other half of the bread and eat!