Potatoes with pork skin have become one of the most popular and economical typical meals of the Ecuadorian highland gastronomy, this dish consists of a broth made with pork skin and cooked potatoes, usually accompanied with a portion of rice.
According to recent research, the potatoes with pork skin were born in Mocha and are the variation of a typical dish in which it was used as ingredients such as potatoes with skin and guinea pig liver, but to give it a better flavor this was replaced by the cooked pig skin, the potatoes were peeled and accompanied with peanut sauce being the perfect complement.
So, let’s get cooking.
- 1 pound of pork skin
- 3 pounds of medium sized potatoes peeled and cut in half
- 2 green onions (one chopped and the other whole)
- 3 tablespoons of butter
- 2 tablespoons of annatto oil
- 1 cup milk
- 2 cloves of crushed garlic
- 3 sprigs of parsley
- 1 cup of peanut butter
- Oregano leaves
- Peel the potatoes, wash them well and cook them with the whole green onion and salt, until they are soft.
- In another pot we cook the skin with salt, once it is ready, we drain it and cut it into medium size rectangles.
- We prepare a refried sauce for which we put the annatto oil, butter, garlic, chopped onion and parsley in a pot, add salt, cumin and pepper to taste and cook for about 5 minutes, stirring constantly.
- Blend the milk with the peanut butter and add to the refried mixture together with the cooked pork skin and the oregano leaves and let it cook until it takes consistency, if the preparation is too thick add the water from the cooking of the skin.
- Finally, we ratify the flavor and serve with the potatoes, we can accompany it with a portion of white rice.
This typical Ecuadorian dish is usually accompanied by a portion of white rice, a piece of avocado, the chili of your choice and of course the inevitable boiled egg.
Did you know?
The indigenous people of the colonial era used pigskin to prepare their meals, which was discarded by the Spaniards.
This dish is a must in the markets, in most of the restaurants and in the so-called “huecas”, it is undoubtedly one of the most popular dishes and a tradition that has been kept for several decades.