Peruvian stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 900g skinless pork bellyfat trimmed, cut into bite-sized chunks
- 1 tsp vegetable oil
- 1 white onionchopped
- 3 cloves garlicminced
- 8 tbsp ají panca paste
- 1 medium tomatopeeled and diced
- 1 tsp ground cumin
- 70g toasted peanutscoarsely chopped
- 1 cooked beetrootpeeled and chopped
- 450g small new potatoeshalved
- 475ml beef stock
- white rice and saladto serve
Nutrition: per serving
- kcal967
- fat69g
- saturates19.9g
- carbs27.8g
- sugars9.7g
- fibre7g
- protein55.1g
- salt1.9g
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.
