Disclosure: This is a sponsored post by the National Pork Board, but the photos and opinions are mine.
Peruvian food has several recipes that highlight the tasty meat from pork. This is actually one of the country’s favorite proteins. Sunday creolle breakfast consists in huge sandwiches made with pork chicharron -chunks of deep fried meat– served with roseta rolls, fried sweet potato slices, and topped with salsa criolla. If you add one or two chicken or pork tamales, fresh papaya or orange juice, and café con leche, breakfast is complete!
Another favorite morning meal is a sandwich called butifarra. Butifarras are friendly and comforting, and they are made with a special kind of ham called jamón del país. In the southern part of Peru, especially in some cities in the Andes, they make adobo, a scrumptious dish made with pork marinated in a spicy sauce. The good thing about pork is that it goes well with any flavor profile: with spices, with fresh or dried fruits, with legumes or fresh vegetables… the possibilities are endless. I love to serve it with habanero pepper jelly, because it goes perfectly with it too.
Peruvians have an obsession with rice, and serve it with virtually every meal. Some of our most famous dishes include rice with scallops, rice with shrimp, rice with mixed seafood, rice with chicken, and rice with duck. Pork, of course, is no exception, and that´s why I´ve made for you this tasty rice with pork that looks like a paella. I assure you that this is a recipe you will repeat many times, because it´s very good.
There are so many ways to enjoy pork, that I would like to challenge your creativity to include pork in your weekly menu. Try to use different cuts, like sirloin, leg or shoulder. If you face the “problem” of cooking too much of it and end up with leftovers, that´s great, you can recycle them in many other delicious dishes.
Do you need to know more about how Latinos love pork? The National Pork board has launched its website Pork Te Inspira, where you can find recipes, tips, and much more. It´s an amazing site and I invite you to visit it and get inspired, plus you will have the chance to win a trip to the Food Network In Concert at Ravinia. The prize includes air fare, a two-night stay in Chicago, transportation, and two Greatest Hits plus Lawn tickets to the event. What are you waiting for? Don´t miss this fabulous opportunity!
- 3 tablespoons vegetable oil
- 1 pound pork loin, cut in bite size pieces
- ½ cup onion, diced
- 1 tablespoons ají amarillo paste (optional)
- 2 garlic cloves, chopped
- 1 teaspoon dried oregano
- ½ red bell pepper, diced
- 2 tomatoes, peeled, seeded and chopped
- ½ cup fava beans
- ¾ cup chicken stock
- Salt and pepper
- 2 ½ cups cooked white rice
- 8 black olives, seeded and sliced
- ½ cup raisins
- ½ cup pecans, chopped
- ¼ cup Parmesan cheese, grated
- 2 hard-boiled eggs, chopped
- 3 tablespoons parsley, chopped
- Heat the oil in a saucepan over high heat. Add pork and stir-fry until golden. Transfer to a plate and reserve, covered.
- In the same pan, cook onion, ají amarillo (if using), and garlic, stirring a few times. When the onion is very soft, add oregano, bell pepper, tomatoes, fava beans, chicken stock, salt, and pepper.
- Put the pork back in the saucepan with the lid on, and turn the heat to low, cooking until the pork is tender. Taste for seasoning.
- Add the cooked rice to the mixture, along with black olives, raisins, and pecans. Stir and let the flavors meld.
- To serve, sprinkle with Parmesan cheese, hard-boiled eggs, and parsley.