Creamy Quinoa Carapulcra with Seared Pork, Aji Panca and Apple

Instructions

1. 1

   1. Season the pork cubes with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a wide pot or casserole, heat the vegetable oil over medium heat. Sear the pork for 6 to 8 minutes, working in batches if needed, until evenly browned. Remove and set aside.

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   3. In the same pot, add the red onion and cook for 4 minutes over medium heat until softened. Add the garlic and cook 1 minute more.

4. 4

   4. Add the aji panca paste, tomato, ground cinnamon, ground clove, and dried oregano. Cook for 3 to 4 minutes, stirring, until a thick and fragrant base forms.

5. 5

   5. Add the rinsed and drained quinoa and stir for 1 minute so it absorbs the flavor of the base. Then add the yellow potato and return the seared pork to the pot.

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   6. Pour in the hot stock, mix well, and once it comes to a boil reduce to medium-low heat. Cook partially covered for 20 minutes, stirring occasionally so the quinoa releases starch and becomes creamy.

7. 7

   7. Meanwhile, in a small skillet over medium heat, cook the red apple for 2 to 3 minutes without adding more fat, just until warmed through and lightly caramelized in its own juices.

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   8. When the potato is tender and the quinoa is creamy, add the ground toasted peanuts and the sautéed apple. Cook 3 minutes more, stirring gently. Adjust with the remaining 4 g (1/2 tsp) salt if needed.

9. 9

   9. Turn off the heat and add the lemon juice and fresh parsley. Mix and let rest for 2 minutes before serving.

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    10. Serve hot. If you want to keep the dish warm before bringing it to the table, hold it covered in an oven at 200°F (95°C) for up to 10 minutes, adding a splash of stock if it thickens too much.