Savory Purple Corn Porridge with Aji Panca Pork and Caramelized Pears

Instructions

1. 1

   1. In a medium pot, combine the dried purple corn with 1.5 l (6.3 cups) water, the cinnamon stick, and the cloves. Bring to a boil, then cook over medium heat for 35 minutes, until the corn has deeply colored the liquid and smells fragrant. Remove the cinnamon and cloves.

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   2. While the corn cooks, marinate the pork loin with 30 g (2 tbsp) aji panca paste, minced garlic, ground cumin, 5 g (3/4 tsp) salt, black pepper, and lemon juice. Let it rest for 15 minutes.

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   3. Strain the cooked purple corn, reserving all the cooking liquid. Blend half of the cooked kernels with 250 ml (1 cup) of the cooking liquid until thick. For a smoother texture, strain the blended mixture.

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   4. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the firm pear with the grated panela for 3 to 4 minutes, turning carefully, until glossy and lightly caramelized. Add the red wine vinegar, cook 30 seconds more, and set aside.

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   5. In the same skillet, add 15 ml (1 tbsp) vegetable oil and sauté half of the red onion for 3 minutes until softened. Stir in the remaining aji panca paste and cook for 1 minute until fragrant.

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   6. Pour the reserved purple corn liquid, the blended corn mixture, and the hot chicken broth into the skillet. Mix well. Dissolve the precooked cornmeal in 60 ml (1/4 cup) cold water and add it gradually, stirring constantly. Cook over medium-low heat for 10 to 12 minutes, until it reaches a creamy savory porridge consistency. Adjust with the remaining salt.

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   7. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the marinated pork for 8 to 10 minutes, turning it so it cooks evenly and develops browned edges. It should reach a safe internal temperature of 145°F/63°C, then rest for 3 minutes before serving.

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   8. If you prefer to finish the pork in the oven, transfer it to a tray and bake at 400°F/200°C for 6 to 8 minutes after the initial sear.

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   9. Toss the remaining red onion with half of the fresh cilantro and the fresh mint to make a quick herbal topping.

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    10. Spoon a generous layer of savory purple corn porridge onto each plate. Top with the aji panca pork, caramelized pear wedges, fresh cheese, and the onion-herb mixture. Finish with the chopped roasted peanuts and the remaining fresh cilantro.