A friend of mine once said, "The best thing a family can do is have the ability to eat dinner together."I've always found that sentiment to be true.When I go out with friends and family, I often find that it's very hard to sit down and share dinner with everyone.I've been trying to make that easier for myself and my family by making it easier for the average person to eat delicious food.To that en...
Peruvian food is a must for any holiday destination, and this week’s Peruvian Food Digest has you covered with recipes to share with friends and family.
Peruvian chefs have been experimenting with new flavors and ingredients in an effort to compete with American-style cuisine.
This week, we’re talking about a Peruvian dish that’s sure to please those who want to enjoy a hearty meal at home.
The dish is the kichujito, a crispy and crispy-skinned pork belly served with crispy vegetables.
It’s a quick and easy way to get some delicious and hearty food at home, but you can also make it at home with a few ingredients you can find in the grocery store.
Here’s how to make this Peruvian delicacy: 1.
Wash the meat and vegetables, and cut the pork belly into thin strips.
Slice and cut a carrot.
Place the meat strips in a food processor and process until the meat is very fine and you can see the meat inside.
Add a few drops of olive oil and process a bit more.
Add the carrots and meat to the food processor.
Add enough water to bring it to a boil.
Add salt and pepper and process.
Add rice and stir.
Add lime juice and stir to combine.
Cook on high heat for 15 to 20 minutes, or until the rice is cooked through.
You can adjust the amount of water by adding more or less.
Remove from heat and set aside to cool.
To make the kachujito sauce, mix the ingredients together in a saucepan and simmer over low heat for 10 to 15 minutes.
When the rice has completely cooked through, remove from heat, transfer to a bowl and set it aside to chill.
Add your vegetables, rice, and lime juice to the saucepan.
Mix well to combine, then add a little more salt to taste.
Add about 1/2 cup of shredded cabbage to the kchujito.
Add 1/4 cup of sliced pork belly, chopped vegetables, tomatoes, and a sprinkle of paprika.
Add another 1/8 cup of diced onions, carrots, and peppers.
Mix until the vegetables are well coated.
Add some cilantro and lime zest to the bowl.
Cover and refrigerate for up to 2 days.
If you’re making the kochujito on the stovetop, it should be ready in 5 minutes.
Serve with tortillas and sour cream for dipping.
This Peruvian recipe can be enjoyed as a dinner or lunch. Enjoy!