• 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

To serve

• Boiled yuca
• Sarsa criolla: red onion, ají limo, lime juice, salt, and pepper