serves
6
prep
20 minutes
cook
2:15 hours
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
2:15
hours
difficulty
Easy
level
Ingredients
- 400 g dried potatoes (papa seca) (see note)
- 1 kg boneless pork shoulder
- 2 tbsp minced garlic
- 1 tbsp ground cumin
- 60 ml (¼ cup) red wine vinegar
- ½ tsp black pepper
- ½ tsp salt
- 80 ml (⅓ cup) vegetable oil
- ¼ cup hot red chilli paste (aji panca) (see note)
- 2 tbsp yellow chilli paste (aji mirasol) (see note)
- 250 ml (1 cup) dry white wine
- 60 ml (¼ cup) port
- 2 litres (10 cups) beef stock
- 45 g dry crackers,
- 100 g peanuts, lightly toasted
- steamed rice, to serve
Resting time 30 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Place a large frying pan over medium-high heat. Dry roast the potato flakes for 5 minutes until golden and aromatic. Transfer to a bowl and cover with cold water. Leave to soak for 30 minutes, drain.
Cut 750 g of the pork into 5 cm pieces. Cut the remaining pork into 2 cm pieces. Combine the garlic, cumin and vinegar with the pork and season with salt and pepper. Mix well to combine. Leave to marinate for 30 minutes.
Place a large casserole over medium-high heat. Add the oil and larger pieces of pork and cook, in 2 batches, for 3–4 minutes until evenly browned. Remove with a slotted spoon and set aside. Repeat with the small pieces of pork and remove with a slotted spoon. Reduce the heat to medium and add the hot chilli paste and yellow chillies and cook for 2 minutes, stirring. Add the wine and port, bring to the boil and simmer for 2 minutes before adding the stock. Return to the boil, add the dry crackers, potatoes and pork. Reduce the heat and simmer for 2 hours, stirring occasionally, until the pork and potatoes are tender, adding 250 ml (1 cup) water if the braise appears too thick.
Place the peanuts in a food processor and process until finely chopped. Add the peanuts to the pork, stir to combine and simmer for 2 minutes.
Serve hot with steamed rice.
Note
• Papa seca, aji panca and aji mirasol are available from Latin food stores.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
