Name: Bolivian Pork Chicharron
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Bolivian
Ingredients: 2 lbs pork (usually pork shoulder with fat, cut in cubes); 14 ozs mote corn grains; 8 small potatoes ( I prefer honey gold) (usually plan 2 potatoes per serving); 1 cup beer; 3 tbsps freshly squeezed lemon (I usually squeeze half a lemon); 6-8 fresh mint leaves; 6 garlic cloves minced; 1 tbsp dry oregano; 1 tsp cumin; 1 tsp black pepper; 2 tsp salt

Bolivian

Boil mote in a pot of water for over an hour until soft enough to eat. Depending on the mote, it can take up to 2 hrs to cook properly so check occasionally after the first hour. Also, boil potatoes (skin on) until you can pierce them in another pot.

Cut pork in cube shapes that have some fat in them. Season thoroughly with minced garlic, salt, pepper, cumin and oregano.

Add pork to a deep pot, cover with water and add mint leaves. Cook on a high heat until it boils then lower heat to medium.

Once water evaporates, start stirring pork around so it can release its own fat while cooking. As fat melt, the pork pieces will start frying in their own fat. Cook until golden brown on all sides. Add beer and lemon and give it few more stirs for the juices to coat the pork pieces. It will seal the flavors in.

Serve with cooked mote, potatoes and llajua salsa.

Bolivian Pork Chicharron

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