Meat
Chuquisaca Pork Chicharrón
Pork cooked in its own fat until golden, with hominy and llajua.
Gluten-free
Ingredients
- 1000 g pork with fat, in chunks
- 4 garlic cloves
- 1 teaspoon cumin
- 300 ml beer or chicha
- 400 g cooked hominy corn (mote)
- 2 tomatoes for the llajua
- 2 locoto peppers for the llajua
- Salt, oregano and pepper to taste
Step-by-step
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- Chop the garlic 5 sec/speed 5. Mix with cumin, oregano, salt and pepper to season the pork.
- Marinate the pork in the seasoning with the beer for at least 1 hour.
- Cook the pork with its liquid 40 min/100°C/reverse/spoon speed until the liquid evaporates.
- Continue 10 min/120°C/reverse/spoon speed so it browns in its own fat.
- For the llajua: blend the tomato, locoto and salt 10 sec/speed 5.
- Serve the chicharrón with cooked hominy and the spicy llajua.
Tips
- The pork should brown in its own fat to turn out crispy on the outside.
- Spicy llajua is the classic Bolivian accompaniment.
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