Peruvian Huacatay Quinotto with Aji Panca Pork Loin and Golden Corn

Instructions

1. 1

   1. In a bowl, mix the pork loin with the aji panca paste, half of the minced garlic, cumin, oregano, 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Let it rest for 15 minutes.

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   2. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sear the pork medallions for 2 to 3 minutes per side until well browned. Lower the heat to medium and cook 4 to 6 minutes more, until the center reaches 145°F/63°C. Remove, loosely cover, and let rest.

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   3. In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté half of the red onion with the remaining garlic for 2 minutes. Add the aji amarillo paste and cook 1 minute more, stirring.

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   4. Add the rinsed white quinoa and stir for 1 minute to lightly toast it. Pour in the white wine and cook until it is almost completely reduced.

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   5. Add the hot chicken broth little by little, about 240 ml (1 cup) at a time, stirring frequently and waiting until the quinoa absorbs most of the liquid before adding more. Cook for 18 to 20 minutes until the quinoa is tender and creamy.

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   6. Stir in the chopped huacatay, evaporated milk, and diced fresh cheese. Cook 2 more minutes over low heat until creamy. Adjust with the remaining salt and pepper to taste.

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   7. Meanwhile, melt the butter in a small skillet over medium heat. Add the remaining red onion and the corn kernels. Sauté for 4 to 5 minutes until the corn is golden in spots. Add the fresh cilantro and the remaining lime juice, stir, and remove from the heat.

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   8. Serve a generous base of huacatay quinotto on each plate. Top with 2 pork medallions per serving and finish with the golden corn. Serve with lime wedges for squeezing over the top.

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   9. If you want to keep the dish warm before serving, place it in an oven at 200°F/95°C for up to 10 minutes, well covered so it does not dry out.