Directions

1. 1. For the pork: Rinse the pork ribs, pat dry and place in a single layer into a Dutch oven or deep-sided cast iron pan with the white onion, bay leaves, salt, pepper and Sazon. Cover with just enough water to cover the meat. Over medium high heat, bring the water to a simmer, lower the temperature and cook until the water has completely evaporated and the meat is tender, approximately an hour to an hour and a half until completely tender. Fry the pork in the rendered fat, turning as needed until all sides are browned and crispy. Remove from the heat and let rest for 10 minutes. Slice the meat away from the bones and cut into ½” thick slices. Follow the same procedure if using the boneless pork, cut initially into 1 ½” thick, cross section slabs.
2. 2. For the salsa criolla: In a bowl, combine the red onion, ají amaraillo, lime juice, neutral oil, salt and pepper. Stir the mixture to combine and fold in chopped cilantro leaves. Refrigerate the mixture for up to an hour before serving.
3. 3. For the sweet potato:Heat the rendered lard or canola oil over medium high heat. Place the sweet potato slices in the oil and cook until browned on both sides and slightly softened, approximately 3-4 minutes for each side. Remove from the oil and drain to a paper towel or raised rack. Season with salt and pepper and reserve until you are ready to build your sandwich.
4. 1. For assembly:Slice the roseta or bolillo rolls in half. Spread a generous layer of ají amarillo mayonnaise on the bottom half of the rolls. Building up from the bottom of the roll, place one or several slices of fried sweet potato to cover the bottom half.. Lay 2 slices of chicharron over the salsa criolla, spoon some of the salsa criolla evenly over the top of the pork and replace the top of the roll and serve.
5. 2. To serve: Serve with wedge cut fried potatoes.