Hello lovely readers , today I will share with you my recipe of Puca Picante, this dish is from the region of Ayacucho is a really famous dish on that region and can be found in some restaurants in Lima, The English translation for this dish would be “Spicy Red” , good thing is that you can make this dish as spicy as you want , but it is a great dish for the ones that love the heat!
Some tools/Ingredients I used , will be at the bottom of the post
Puca Picante | Servings: 4
- Vegetable Oil
- 1 kg/2lb of Pork Belly in to big cubes
- 1 Red Onion , diced
- 3 Garlic Cloves, diced
- 1 “hierba buena” (Mint) leaf
- 1/2 Cup of peanuts
- 1 Tablespoon of “Ajà Panca Paste”
- 1 Tablespoon of ground Achiote (opt)
- 1 Beetroot diced
- Teaspoon of Cumin
- 4 Diced Potatoes
- Salt and Pepper
- 2 Cups of Chicken broth or water
Steps :
- In a Pot add the pork belly , it does not need oil , let the belly cook in their own juices , add 2 cups of water let it boil and let the water reduce until is gone , that can take about 10 min or so once, it has no water you can let it roast a bit(let the skin get some color) like 3 more min then reserve.
- In the same pot add (1 tbsp of oil if needed) , onions , garlic, ajà panca paste, the beetroot and let it cook for at least 7 min or so.
- Once its cooked add it to a blender with 1 cup of chicken or water broth , peanuts process and return the mix to the pot.
- Add pork , potatoes , hierba buena , cumin , achiote , tablespoon of salt and cover it with chicken broth put a lid on it and let it boil for at least 10 min or so , the blended peanuts and potatoes will thick the dish and give it like a sauce texture.
- You can add more salt (if needed) a pinch of pepper, if you want to make your dish more spicy you can add more tablespoons of “Ajà Panca Paste” 2 should be spicy and 3 should be really spicy but that is up to you.
Hope you enjoy this recipe guys, try it at home , I know you will not regret it.
Tools I used on this recipe
