Peruvian stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 900g skinless pork belly, fat trimmed, cut into bite-sized chunks
- 1 tsp vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 8 tbsp ají panca paste
- 1 medium tomato, peeled and diced
- 1 tsp ground cumin
- 70g toasted peanuts, coarsely chopped
- 1 cooked beetroot, peeled and chopped
- 450g small new potatoes, halved
- 475ml beef stock
- white rice and salad, to serve
Method
- STEP 1
Sear the pork in its own fat, in two batches, in a medium pan over a medium-high heat for 20-25 minutes or until golden brown all over. Remove the meat from the pan and set aside.
- STEP 2
In the same pan, heat 1 tsp of vegetable oil over a medium-high heat and fry the onion and garlic for 7 minutes, then add the ají panca paste with the tomato, stirring continuously. Stir in the cumin and season.
- STEP 3
Put the peanuts, beetroot and 120ml of water in a food processor or blender, and whizz to a purée, then add to the pan with the browned meat, potatoes and stock. Stir well and cook for 20-30 minutes or until the potatoes are soft and the meat tender. Serve with white rice and salad.
