Carapulcra: Peruvian Pork Stew with dried potatoes
Carapulcra in part of the traditional Peruvian dishes. Carapulcra is a pork stew made with dehydrated potatoes (Papa Seca), Panka Chilli (ají Panca) and ground peanuts. The mixture of peanuts and Panka will add a characteristic flavour to this traditional dish.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
- 500 grams of Peruvian dehydrated potato
- 500 grams of pork belly
- 1/4 cup of peanuts
- 2 small onions or a big red onion
- 1/2 cup aji panca (Panka Chilli paste)
- 2 cups of beef stock
- vegetable oil
- Salt and Pepper
Instructions
- The first step is to hydrate the dried potatoes for 2 or 3 hours before starting the cook. Put the potatoes in a big bowl with enough water to cover them. Let them rest. Don’t forget to do this step in advance because it is the main ingredient of the preparation.
- Meanwhile, toast the peanuts in a large skillet over medium heat moving them regularly until they are golden. Let them rest to cool down, and chop them in chunks for further use.
- Chop the onions and garlic. Also, clean the pork belly, cut them into pieces, and season them with salt and pepper.
- Heat a big casserole over medium-high heat and drizzle a little of the vegetable oil. When it is hot enough, fry the pork pieces until they have a golden-brown crust. Set them aside in a clean dish.
- In the same large casserole, fry the onions and garlic until they are translucent. Add the chilli paste and season them with salt and pepper. Let them cook for a minute, and add the pork pieces, hydrated potatoes and stock. Low the temperature to medium-low and let it cook for 15 minutes or until the pork is cooked and the cooking liquid evaporates. If the mixture turns out dry, you can add a little water to have the right consistency. Turn the heat off and add the toasted peanuts.
- Serve the Carapulcra Stew with white rice and some peanuts to decorate and add an extra crunchiness. I hope you enjoy this staple dish of Peruvian cuisine.
Notes
Remember to hydrate the potatoes 2 – 3 hours before cooking or the night before.
Find it online: https://cangurocriollo.com/peruvian-carapulcra/