CARAPULCRA / Freeze Dried Potatoes with Pork

Ingredients :

1 lb (400 g) freeze dried potatoes

2 lb (1 k) boneless pork meat

3 ½ oz (100 g) peanuts, toasted and coarsely processed

2 tablespoons (50 g) crushed garlic.

3 tablespoons ají panca molido / sundried red aji (chili) paste

2 tablespoons ají mirasol / sundried yellow aji (chili) paste

¼ cup red vinegar

1 cup dry white wine

3 crackers

½ teaspoon pepper

1 tablespoon cumin

4 cups chicken bouillon

¼ cup port wine

Salt

Preparation:

Brown freeze dried potato in a skillet until golden. Transfer to a bowl and cover with water for 30 minutes approximately.

Cut ¾ of pork meat in large pieces and the rest in small pieces.

Marinate meat in a mixture of vinegar, pepper, cumin, white wine, ají, garlic and salt.

Fry pieces of meat (large ones) in ½ cup oil. Remove meat.

Fry small pieces in same oil.

Pour oil left from meat in another pan. Add ½ cup more. Pour marinade and cook for 2 minutes.

Add bouillion and freeze dried potato drained. Mix.

Reduce heat and cook for 1 1/2 hours stirring frequently. Add meat pieces and cook for another 1/2 hour until well done.

Before removing from heat, add toasted peanuts processed with crackers, and port wine.

Serve with white rice.

Note: To grind or process the ají panca
Soak in cold water for 6 hours changing water twice. Then cut and remove seeds and veins. Boil for 2 hours, changing the water after 1 hour to decrease hotness. Blend with oil until a puree consistency is obtained.

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