Ingredients
Scale
- 1.2 kg pork belly with skin, cut into medium pieces
- 500 ml water (2 cups)
- 20 g garlic, minced or blended (4 cloves)
- 8 g salt (1½ teaspoons)
- 4 g ground cumin (1 teaspoon)
- 3 g ground black pepper (½ teaspoon)
- 5 g dried oregano (1 teaspoon)
- 300 g cooked mote corn (2 cups)
- 700 g boiled yellow potatoes or native potatoes
- 150 g red onion, thinly sliced (1 medium onion)
- 120 g tomato, cut into wedges (1 large tomato)
- 30 ml lime juice (2 tablespoons)
- 15 g fresh cilantro, chopped (3 tablespoons)
- 3 g salt for the salad (½ teaspoon)
- 100 g toasted Andean cancha corn (¾ cup), optional
- 80 g rocoto chile sauce or Peruvian ground chile (⅓ cup), for serving