Posted in Main Courses, Pork on Jun 27th, 2008
As we saw in the post of fish chicharron, achicharrar (the heart word of chicharron) is a way to cook. In this case, we’ll fry some pork pieces deeply. The pork chicharron is a very popular dish in all regions of Peru, being as popular as its seafood equivalent. Usually, it’s served with onion sauce. [...]
Posted in Beef, Pork, Soups, Vegetables & Legumes on May 30th, 2008
This is a soup whose name comes from menestra, vegetable seeds: beans, broad beans, chickpeas, lima beans, etc, and it contains -of course- legumes, beef, pork, potatoes, cheese… it’s originated in Italy but incorporated to the peruvian cooking a lot of years ago, and it’s used as an entr茅e or as a main course. Whatever [...]
Posted in Main Courses, Pork, Potatoes on Feb 21st, 2008
The Carapulcra is an ancient dish; maybe the oldest peruvian stew. It contains dried potatoes, chilis, peanuts, cumin and, in this case, pork (it can be chicken or both). Originally, the carapulcra was made in clay pots; this custom is still kept in Chincha, a city in Ica (south of Lima) and in some restaurants. [...]
Posted in Entrees & Sandwichs, Pork on Jan 29th, 2008
The peruvian Butifarra is not the same than the catalan sausage, but a very good sandwich, easy and very tasteful. This recipe is for 8 people. Enjoy it!
Posted in Pork, Special ingredients on Jan 29th, 2008
This kind of ham is originary from the north of Peru. The pork came with the spanish conquerors and the Jam贸n del Pa铆s born from the union of both cultures. Although it has another applications, its main use is for making the Butifarras.
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