Flor Arcaya de Deliot

Fried pork with onion salsa

Chicharrones

banner
Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The Food and Cooking of Peru
The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

  • About

This is one of the most famous of all Peruvian dishes. Food stores and stalls cook it in huge pans called pailas, which will hold a whole quarter of pork cut into pieces. For breakfast it’s eaten in a sandwich with fried sliced sweet potato and onion salsa; at lunchtime it is often served on a plate accompanied by boiled cassava.

Ingredients

  • 1 kg/2¼ lb pork belly, cut into 2.5cm/1in squares
  • 5 ml/1

Method

  1. Put the pork in a large pan and add the salt and just enough water to cover the meat. Bring to the boil and leave to simmer, uncovered, until all the water has evaporated.

  2. Meanwhile, make the onion salsa. Put the sliced onion in a dish and sprinkle with 15

Photos