Recipe tip: A favourite dish in the Andean region of Ayacucho, Peru, the name puca picante is a combination of the Quechua word for red and Spanish word for spicy. Originally, it was made to nourish communal activities like harvests, or the building of houses and roads. Ají panca is a Peruvian mild chilli paste – buy online from mexgrocer.co.uk.
This Peruvian stew recipe is an extract from The Latin American Cookbook by Virgilio Martínez (£25, Phaidon).
- skinless pork belly 900g, fat trimmed, cut into bite-sized chunks
- vegetable oil 1 tsp
- white onion 1, chopped
- garlic 3 cloves, minced
- ají panca paste 8 tbsp
- tomato 1 medium, peeled and diced
- ground cumin 1 tsp
- toasted peanuts 70g, coarsely chopped
- cooked beetroot 1, peeled and chopped
- small new potatoes 450g, halved
- beef stock 475ml
- white rice and salad to serve