Chicharrón de chancho

 

Chicharrón de chancho

History reveals that this is a purely Creole dish since, over time and inherited by Inca custom, this fried meat was mixed with potatoes, sweet potatoes and Peruvian corn.

Ingredients:

400 grams of pork rib

140 grams of pork butter

½ stalk of celery

½ stalk of leek

1 tablespoon minced garlic

Sybaritic Seasoning

Pepper

1 lemon

2 golden potatoes

1 julienned onion

Mint leaves

2 tablespoons of hot pepper

½ chopped tomato

procedure.-

Cook the pork meat in a container. Add the celery stalks and leeks, add the garlic, salt, seasoning and pepper. It should boil for approximately 40 minutes.

Once it has boiled and you feel that the pork is ready (tender), take it out of the container and let it dry.

Season the pork again with salt and a little lemon in the part of the market.

In a deep frying pan, add the butter and let it heat up while you prepare the onion bramble or you can also brown the potato.

With the hot lard place the pieces of pork, if you wish you can also use oil.

Once the chicharrón is ready, place it on a plate with the golden potatoes and the onion bramble and we have it ready.

and as a companion or drink for our dish is:

Inca Kola was born in 1935, created by Joseph Robinson Lindley, through the company today called Arca Continental Lindley, a company that was already established since 1910, at which time they only had one plant, currently they have 8 plants in their possession, in several areas of the country, in Lima and it is delicious to accompany it with a delicious meal from Peru to make it a delicious dish