Power Combo: Sautéed Pork with Huancaine Noodles

35 min
This is a “combined” dish that combines two of Peru's most beloved flavors in a single experience. On the one hand, we have a Sautéed Pork, with pieces of pork leg browned over high heat, sautéed with onion, tomato and yellow pepper, and bathed in an oriental sauce with a touch of dark beer. On the other hand, some Huancaína noodles, where the pasta is immersed in an incredibly creamy sauce, made from fresh yellow chili pepper, cheese and milk, achieving an unmistakable color and flavor. When served together, the Huancaína sauce is mixed with the juices of the sauce, creating an unforgettable dish.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot for pasta.
  • + Wok or large skillet.
  • + Immersion blender or blender.
  • + Cutting board and knife.
  • + Small bowl for sauté sauce.

INSTRUCCIONES

Step 1:

Start with Pasta. Bring plenty of salted water to a boil in the large pot. Cook the spaghetti according to the instructions on the package.

Step 2:

Prepare the Huancaína Sauce. While the pasta is cooking, place the yellow chili pepper in pieces, the fresh cheese, the evaporated milk, the soda crackers, the garlic cloves, salt and pepper in a blender. Blend at high speed until you get a completely smooth and creamy sauce.

Step 3:

Prepare the Sautéed Pork. In a bowl, mix all the ingredients of the sauté sauce: sillao, oyster sauce, vinegar, garlic paste, pepper, dark beer and chuño dissolved in a little water or broth. Reserve.

Step 4:

Seal the Meat. Cut the pork into cubes and season with salt and pepper. Heat a wok or large skillet over a very high heat with a stream of oil. Seal the pork cubes until golden brown.

Step 5:

The Sautéed One. Add the onion wedges and the strips of yellow pepper to the pan. Saute for a minute. Add the tomato slices and, if you wish, flake with a stream of pisco.

Step 6:

Join the jump. Pour the sauce you prepared over the sauté. Stir and cook for one or two minutes until the sauce thickens and bathes all the ingredients. Finish with chopped cilantro and Chinese onion.

Step 7:

Finish the Pasta. Drain the pasta al dente. In a clean skillet, heat the Huancaína sauce over low heat. Add the pasta and mix well until completely covered. Sprinkle oregano powder and Parmesan cheese.

Step 8:

Serve the Combination. On a deep plate, serve a generous bed of huancaine noodles. On one side, place a good portion of the juicy sautéed pork. Grate some more Parmesan cheese on top.

TIPS

  • + The Secret of Jumping: For a good stir fry, the wok or skillet must be very hot (almost smoking). This seals the meat quickly, keeping it juicy inside, and gives the vegetables that characteristic smoky touch.
  • + Huancaína Without Bitterness: So that your Huancaína sauce doesn't sting or bitter, make sure to remove absolutely all the veins and seeds from the fresh yellow chili pepper. You can bring it to a quick boil before blending it to make it even softer.
  • + The Dark Beer Touch: Don't omit dark beer in the stir fry sauce. It provides a malt-like sweetness and depth of flavor that perfectly complements sillao and vinegar.
  • + One Plate, Two Pans: To keep everything hot at the same time, you can have the Huancaína sauce heating at a minimum heat in one pan while you finish the sautéing in the other. Coordination is key.