Peruvian Frito Trujillano |【Recetas123】

Name: Peruvian Frito Trujillano
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Cuisine: Peruvian
Ingredients: 1 kg pork ribs or leg; 1 cup of tart, unsweetened chicha de jora; 4 tablespoons of ground ají panca; 2 tablespoons of ground garlic; 1 tablespoon of red wine vinegar; 1 teaspoon of cumin; 1 teaspoon of black pepper; 1 cup of vegetable oil or lard, for frying; Salt, to taste; Boiled yuca; Sarsa criolla: red onion, ají limo, lime juice, salt, and pepper

Frito trujillano is a pork dish from Trujillo, in La Libertad: the meat is marinated in chicha de jora and ají panca, cooked in its own juices, and fried until golden and crisp.

It’s a traditional Sunday breakfast in northern Peru, served with yuca and sarsa criolla.

Preparation

Marinate the pork, cut the meat into medium pieces and mix it with the chicha de jora, ají panca, garlic, vinegar, cumin, pepper, and plenty of salt. Refrigerate for at least 2 hours.
Cook the meat, transfer the pork with all the marinade to a pot, cover, and cook over medium-low heat for 25 to 30 minutes, until the meat is tender and the liquid has almost evaporated.
Fry, in a wide skillet with the oil or lard very hot, fry the pieces over medium heat until golden and crisp outside; drain them on paper towels.
Make the sarsa and serve, slice the red onion thinly, rinse it, and mix it with chopped ají limo, lime juice, salt, and pepper. Serve the frito right away with boiled yuca and the sarsa on top.

Tips

Use slightly tart chicha de jora: it tenderizes the meat and gives it its northern flavor.
Frying in lard deepens the flavor and the golden color.
Fry over medium-high heat just to brown: the meat is already cooked.