Northern Combination: Dry Pork with Creamy Beans

90 min
This is an emblematic dish of Peruvian cuisine, a “combination” that combines two glorious preparations in a single experience. The protagonist is Seco de Pork a la Norteña, a robust stew where tender pieces of pork brazuelo cook slowly in a vibrant green sauce based on liquefied coriander, chicha de jora and dark beer, with the unmistakable sweetness and aroma of pumpkin loche. Its inseparable companion are Canarian Beans, a creamy stew cooked with a homemade dressing and a touch of smoked bacon, partially blended to achieve a rustic and irresistible texture. It is served with white rice and a Creole sarsa for a touch of freshness.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

6
Porciones

HERRAMIENTAS

  • + Large pot or cauldron for the dry one.
  • + Pressure cooker for beans.
  • + Blender.
  • + Immersion blender.
  • + Cutting board and knife.
  • + Grater.

INSTRUCCIONES

Step 1:

Prepare the Beans. In the pressure cooker, melt the butter and sauté the onion and garlic. Season with salt, pepper and oregano. Add the bay leaf. Add the soaked and drained beans, along with the bacon slices. Cover with water and cook for 30 minutes from when the pot starts to ring.

Step 2:

Seal the Pig. While the beans are cooking, season the pork pieces with salt, pepper and cumin. Heat a jet of oil in a large pot over high heat and seal the meat on all sides until well browned. Remove it from the pot and set it aside.

Step 3:

Make the Dry Dressing. In the same pot, with the fat released by the pork, sauté the onion and garlic until translucent. Season with salt, pepper and cumin. Grate the squash with everything and peel directly on top of the dressing. Cook for 5 minutes.

Step 4:

The Northern Green. Pour the liquefied coriander (with a little water), chicha de jora and dark beer into the pot. Mix well and let the boil break.

Step 5:

Cook the Dry one. Return the golden pig to the pot. Cover and cook on low heat for 30 minutes. After that time, add the carrot, peas, potato and pepper strips. Cover and cook for an additional 15-20 minutes, or until vegetables and meat are tender.

Step 6:

Finish the Beans. Once the beans are soft, remove the bacon. Using an immersion blender, partially blend the beans to give them a creamy but bumpy texture. If you want, add a splash of evaporated milk. Rectify the salt.

Step 7:

Serve. On a deep plate, serve a bed of creamy beans and a serving of white rice on the side. Place the pieces of dry pork on top and bathe everything with its juicy green sauce. Corona with fresh Creole sarsa.

TIPS

  • + The Secret of the Northern Flavor: Grated pumpkin loche and the combination of chicha de jora and dark beer are the three ingredients that give this nut its authentically northern flavor and aroma. Don't skip them!
  • + Seal to Seal the Flavor: Browning the meat well at first not only gives it a nice color, but it creates a flavor crust (Maillard reaction) that will dissolve in the stew, making it much deeper.
  • + Beans with Soul: Using lard and bacon to cook beans gives them an unparalleled smoky flavor base and oiliness.
  • + The Rustic Texture: Do not completely blend beans. The charm of this dish lies in its “puree with encounters” texture, which is achieved by crushing some grains with a spoon or using the immersion blender with just a couple of beats.