Name: Peruvian Tacacho with Cecina
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1.2 kg green plantains (4 large plantains); 120 g pork lard (½ cup); 150 g chopped crispy pork pieces or chicharrón (1 cup); 600 g Amazonian pork cecina (4 portions); 45 ml vegetable oil or pork lard (3 tablespoons, for frying the cecina); 8 g salt (1½ teaspoons); 300 ml hot water (1¼ cups, optional, to soften the cecina if very dry); 100 g cocona chili sauce for serving (½ cup)

Ingredients

Scale

1.2 kg green plantains (4 large plantains)
120 g pork lard (½ cup)
150 g chopped crispy pork pieces or chicharrón (1 cup)
600 g Amazonian pork cecina (4 portions)
45 ml vegetable oil or pork lard (3 tablespoons, for frying the cecina)
8 g salt (1½ teaspoons)
300 ml hot water (1¼ cups, optional, to soften the cecina if very dry)
100 g cocona chili sauce for serving (½ cup)