Recipe for carapulcra and crispy bacon, in the style of Flavio Solórzano

The quarantine helped many people learn how to make various dishes of our Peruvian cuisine. There is no doubt that cooking has become the best pastime during the social isolation we are experiencing after the outbreak of the coronavirus (COVID-19).

And if you are thinking of making a new dish to enjoy as a family, carapulcra could be a good option. Through his social networks, the renowned chef Flavio Solorzano shared his carapulcra recipe. Take note and prepare this exquisite dish in the company of your children, husband or whoever you prefer.

Ingredients:

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Preparation

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Boil the pork leg, remove the skin and chop it into small squares. Reserve the broth. Blend the dried potato and let it soak with the pork broth for 30 minutes. In a frying pan, fry the onion with the garlic, approximately 30 minutes. After the indicated time, season with pepper, cumin and panca chili. If you do not have this ingredient you can replace it with paprika. Finally, add the butter and cook for a few more minutes until it melts. In a saucepan, pour the dressing made with the onion and garlic. Add a splash of oil. Then, add two cups of pork broth and add the dried potato. Let it cook for 40 minutes, without letting the broth consume. Once the 40 minutes have passed, add the minced pork skin, stir and that’s it. You can enjoy its delicious carapulcra, accompanied with chicken or pork in the Chinese box or on the stick.

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Source: Elcomercio

Ronald Payne

I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.