For the puca picante

• 1 kg white potatoes or Yukon Gold potatoes, peeled and cut into medium cubes
• 250 g cooked beets, peeled and blended (2 medium beets)
• 180 g red onion, finely chopped (1 large onion)
• 20 g garlic, minced or blended (4 cloves)
• 60 g ají panca paste (4 tablespoons)
• 120 g roasted peanuts, finely ground (1 cup)
• 40 ml vegetable oil (3 tablespoons)
• 750 ml pork stock or hot water (3 cups)
• 5 g ground cumin (1 teaspoon)
• 3 g ground black pepper (½ teaspoon)
• 10 g salt (2 teaspoons), or to taste
• 15 g fresh mint, chopped (3 tablespoons)

For the pork chicharrón and serving

• 700 g pork belly with skin, cut into medium pieces
• 250 ml water (1 cup)
• 5 g salt (1 teaspoon)
• 300 g cooked white rice (2 cups)
• 150 g red onion, thinly sliced (1 medium onion)
• 120 g tomato, cut into wedges (1 large tomato)
• 30 ml lime juice (2 tablespoons)
• 10 g fresh cilantro, chopped (2 tablespoons)