La Sangucheria’s Chicharron Sandwich

We peek beneath the bread to discover the spicy, porky secrets of downtown Portland’s Peruvian sandwich cart.

By Benjamin Tepler May 7, 2013

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. 

 La Sangucheria
108 SW 3rd Ave
Tues-Sat, 11:30am-4pm
Fri-Sat, 10pm-3am 

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