Entree: Peru – Andean Highlands – Chicharrón de Cerdo (Crispy fried pork chunks typically served with boiled hominy and a tangy onion-lime salsa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1½-inch (4 cm) cubes
- 1½ tsp (8 g) salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 6 cloves (18 g) garlic, crushed
- 2 bay leaves
- 1 cup (240 ml) water
- 2 cups (480 ml) rendered pork fat or lard (or neutral oil)
- 2 cups (480 g) cooked mote (hominy)
- 1 medium (150 g) red onion, thinly sliced
- 3 tbsp (45 ml) fresh lime juice
- 1 small (20 g) aji amarillo or 1 small jalapeño, seeded and thinly sliced
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 1/2 tsp (2 g) ground cumin (optional, traditional in some highland preparations)
- Lime wedges for serving

Instructions

1. Combine pork, 1½ tsp salt, pepper, crushed garlic, bay leaves, and 1 cup water in a heavy pot. Bring to a simmer over medium heat, cover, and cook until pork is tender and most liquid has evaporated, about 45–60 minutes. Remove bay leaves.
2. Heat the rendered pork fat or lard in a wide heavy skillet or Dutch oven over medium-high heat until shimmering. Add the simmered pork pieces in a single layer and fry, turning occasionally, until deeply browned and crisp on all sides, about 10–15 minutes.
3. While pork fries, make salsa criolla: toss sliced red onion with lime juice, aji amarillo or jalapeño, cilantro (if using), and a pinch of salt and cumin. Let sit 10 minutes to soften flavors.
4. Warm the cooked mote. Plate a portion of mote, top with crisp chicharrón, spoon salsa criolla alongside, and serve with lime wedges.