Pan con chicharrón is a traditional Latin American sandwich primarily associated with the culinary heritage of Peru. It is comprised of crispy fried pork belly or pork cracklings placed inside soft bread rolls. The roots of the sandwich can be traced back to the melding of indigenous cooking techniques with Spanish culinary traditions during the colonial period.

The preparation of pan con chicharrón involves boiling pork belly and then frying it until the exterior becomes crispy while the interior remains tender. The bread used is often a soft, white roll similar in consistency to a French or Italian loaf.

Accompaniments commonly include salsa criolla (a tangy onion salad made with thinly sliced red onions, lime juice, salt, pepper, and occasionally ají peppers) and sweet potatoes.