Name: Peruvian Fried Cecina
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Peruvian
Ingredients: Check the cecina, look at the saltiness and dryness of the meat before frying it. If it is very dry or too salty, place it in a bowl with hot water for 10 to 15 minutes, then drain it well and pat it dry with paper towels so it can brown properly.; Cut the portions, divide the cecina into medium pieces, following the grain of the meat. Do not cut it too small, because it can toughen and lose juiciness as it fries.; Fry the cecina, heat the oil or pork lard in a wide skillet over medium heat. Add the pieces of cecina and fry them for 3 to 5 minutes per side, until golden, hot, and slightly crisp around the edges, but still tender in the center.; Drain and serve, remove the cecina from the skillet and place it briefly on paper towels. Serve it hot with tacacho, boiled cassava, or cocona chili sauce, following the traditional Amazonian style.

Ingredients

Check the cecina, look at the saltiness and dryness of the meat before frying it. If it is very dry or too salty, place it in a bowl with hot water for 10 to 15 minutes, then drain it well and pat it dry with paper towels so it can brown properly.
Cut the portions, divide the cecina into medium pieces, following the grain of the meat. Do not cut it too small, because it can toughen and lose juiciness as it fries.
Fry the cecina, heat the oil or pork lard in a wide skillet over medium heat. Add the pieces of cecina and fry them for 3 to 5 minutes per side, until golden, hot, and slightly crisp around the edges, but still tender in the center.
Drain and serve, remove the cecina from the skillet and place it briefly on paper towels. Serve it hot with tacacho, boiled cassava, or cocona chili sauce, following the traditional Amazonian style.