For the chicharrón

• 1 kg of pork (leg or belly), in medium pieces
• 3 tablespoons of ground ají colorado
• 2 cloves of garlic, crushed
• 1 tablespoon of ground cumin
• 1 tablespoon of dried oregano
• Salt and pepper, to taste
• 1 cup of chicha de jora or beer
• ½ cup of white vinegar
• Pork lard or vegetable oil for frying

For the salsa criolla

• 1 red onion
• Chopped ají limo or rocoto (optional)
• Lime juice
• Salt and pepper, to taste

To serve

• Boiled mote (hominy) or sweet potato