Recipe to prepare a delicious fry

Pork is one of the healthiest meats we have, contrary to the perception that there is still in part of society about it. We have the advantage of having farms that handle breeding with great professionalism and care in food, health and slaughter, which results in the market in general offering us a product of the highest quality.

After that comes the variety of cuts that we started, which are nothing more than applications of primary cuts that always existed, but we consumed them in another way, and now they come off the famous matambres, picaña, San Luis rib, roast strip , among others.

One of the noblest parts of the pig, for my taste, is the nape and the bacon, due to its softness and high fat content. which makes them ideal for a recipe like today’s, which is a classic of our country, with some different adaptations in the mountains and coast, which has a Hispanic influence but is fused with local products and its cooking must be done according to the fat jam technique and applying the different recipes and tricks of our ancestral cuisine.

Fried with peanut sauce

Ingredients

• 1.5 kg of pork belly or nape
• 1 liter of corn chicha
• ½ liter of beer
• 4 branches of white onion
• 2 red onions
• 4 red peppers
• 10 cloves of garlic
• ½ bunch of coriander
• 1 tablespoon cumin grain
• 1 tablespoon peppercorns
• Salt
• Lard

For the peanut sauce:

• 1 cup of roasted peanuts
• Water
• 1 branch of white onion
• 3 garlic cloves
• 2 butter spoons
• 1 teaspoon achiote

Elaboration:

1. Cut the pork into thick pieces, season with salt and reserve covered in the refrigerator.
2. Chop the white and red onions, the chili pepper and the crushed garlic into large pieces.
3. Toast the peppercorns and cumin grains in a pan without fat, crush them in the mortar.
4. Mix all the above ingredients with the chicha and beer, add the coriander stems.
5. Add the minced pork to this mixture, cover and refrigerate for 24 hours.
6. Remove the onions, peppers, and garlic and place all the meat in a wide pot, cover with the marinade liquid and cook over low heat until the liquid evaporates completely.
7. Then add the lard, onions, garlic and peppers and brown slowly until it turns brown.
8. For the sauce, blend the well-roasted peanuts with the water until you get a thick paste.
9. Separately chop the onion, garlic and brown in butter until well caramelized, add to the sauce and process with a little more water.
10. Cook over low heat and add water to the point you like, this can be more or less thick, season with salt.
11. Accompany the fritada with roasted or cooked potatoes, fried sweet plantain, cooked mote and Creole sauce.