This is the recipe for carapulcra prepared by Virgilio Martínez on Japanese television

Virgilio Martínez continues to take Peruvian food around the world and his last appearance was on Japanese television on the NHK morning show Asaichi for the segment “Minna! Gohandayo”. Central’s chef prepared carapulcra and cebiche and here we tell you the recipe so you can prepare it at home.

Ingredients for four people):

– 800 grams of Pork Loin (in 3 cm pieces)

– 1 teaspoon salt

– 400 g of tomato paste

– 10 grams of paprika powder

– 3 Potatoes (cut into 1 cm squares)

– 1 liter of chicken soup

– 2 bay leaves

– 80 g peanuts (coarsely chopped)

– 1 gram of cumin powder

For the rice:

– 300 grams of rice

– 2 tablespoons of salad oil

– 3 grams of minced garlic

– 3 grams of salt

– 340 ml of water

For the creole sauce

– 40 grams of red onion in thin slices

– 2 grams of chopped coriander leaves

– 1 gram of minced mint

– 4 grams of chopped green chili pepper without seeds

– 1 and 1/2 teaspoons of lemon juice

– 2 and 1/2 teaspoons of olive oil

– 1 gram of salt

– 1 pinch of black pepper

Preparation:

1. Sprinkle the pork loin with salt and pepper and rub it together to blend the flavors.

2. Heat the oil in a skillet, add the pork loin and cook over high heat for 6 to 7 minutes until browned.

3. Add a teaspoon of oil to a pan, the garlic and onion, and sauté over medium heat for about a minute. Return the juice from the pork loin to the pot and fry for approximately two minutes.

5. Add the tomato paste, paprika powder, and potatoes and lightly sauté.

6. Add the pork loin, chicken soup, bay leaves, and peanuts, cover, and cook over medium heat for about 25 minutes.

7. Remove the lid and cook over medium heat for 30 minutes to an hour until thickened. Stir occasionally from the bottom of the pan to prevent burning.

rice with garlic

1. Put oil in a pot, heat it over medium heat and turn off the heat.

2. Add the garlic and rice, mix and add the water and salt. Cover and heat over medium heat, when it boils, lower the heat and cook for about eight minutes.

3. Turn off the heat and let it steam for about ten minutes.

Creole sauce

1. Soak the thinly sliced ​​red onions in water for about 30 minutes and drain. Change the water about twice along the way.

2. Put all the ingredients in a bowl.

At your service

1. Just before serving, add cumin powder to the carapulcra and mix lightly.

2. Serve the rice and the carapulcra with Creole sauce. Sprinkle peanuts.