Rice with Pork (Arroz con Chancho)

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Steps

1. 1
   Prepare the spice mix by combining 25g black pepper, 25g cumin, 7g garlic powder, and 2g Chinese cinnamon. Brine and marinate the pork belly with salt, ají panca paste, achiote oil, and the spice mix. Allow to marinate.

   Tip: This step can be done the day before, following the same preparation as for chicharrón.

   ~15 min
2. 2
   Bring water to a boil in a large pot. Add salt and the chicharrón marinade. Add the marinated pork belly and cook for 45 minutes. Remove the pork and reserve the cooking liquid (corbullón).

   Tip: The resulting corbullón will be highly flavorful with umami, pork fat, and all the Creole aromatics from the marinade.

   ~50 min
3. 3
   Heat vegetable oil (or lard) in a large pot over medium heat. Add the diced onion and cook until translucent. Add the minced garlic and cook, stirring, until both onion and garlic begin to lightly caramelize.

   Tip: Lard gives a much more flavorful result than vegetable oil for this aderezo.

   ~8 min
4. 4
   Add a pinch of cumin and a pinch of black pepper to the oil while the onion and garlic are caramelizing, so the spices bloom in the fat. Then add the raw ají amarillo paste and cook, stirring frequently, for at least 20 minutes until the aderezo is 'killed' (matado) — the water has evaporated, the mixture has separated, and there is a light golden fond on the bottom of the pot.

   Tip: The ají amarillo needs sufficient cooking time to tame its heat. The 'ojos de sapo' (toad eyes) — large slow bubbles — signal the water is nearly gone. Enough fat prevents burning.

   ~22 min
5. 5
   While the aderezo is cooking, add the cilantro stem bouquet to infuse aroma. When the aderezo is ready (separated and starting to stick slightly to the bottom), deglaze with the chicha de jora, scraping up any fond. Let it reduce for a few minutes until the alcohol evaporates and the acidity mellows into umami.

   ~8 min
6. 6
   Add 1 liter of the pork corbullón to the aderezo. Stir well, bring to a simmer, and reduce for about 35 minutes until reduced by nearly half. Remove and discard the cilantro bouquet.

   Tip: Transfer the finished aderezo/mojamiento to a bowl to cool. This aderezo base can be made ahead of time — this is the key to efficient restaurant production.

   ~35 min
7. 7
   Cut the cooked pork belly into portions, cutting between the rib bones so some pieces have a rib and some are pure meat with fat cap.

   ~5 min
8. 8
   Deep-fry the pork portions in oil until browned and crispy on all sides. Set aside. In the same oil (now colored by achiote), fry the plantain cubes at 160°C until golden and tender (not fully crispy — you want concentrated sweet flavor). Set aside.

   Tip: Plantains have a lot of sugar and color quickly; fry at 160°C rather than 180°C to cook them through without burning.

   ~15 min
9. 9
   In a clean large pot, heat a little of the achiote-colored frying oil. Sauté the bell pepper slices briefly to give them a little color and partial cooking. Add the corn kernels and stir to begin warming them slowly.

   ~5 min
10. 10
    Add the aderezo to the pot with the peppers and corn. Pour in a little more pork corbullón to adjust the quantity. Bring to a boil, taste and adjust salt. Let it boil for about 3 minutes.

    ~5 min
11. 11
    Add the day-old dried rice to the boiling aderezo. Stir with a spatula to mix and begin hydration. Cover the pot and let the rice absorb all the flavors. Once hydrated, switch to a fork or tongs to handle the rice gently without breaking the grains.

    Tip: Day-old rice that has been refrigerated uncovered is 'empty' of moisture, allowing it to absorb maximum flavor from the aderezo.

    ~10 min
12. 12
    Add a drizzle of achiote oil for color and a knob of butter for creaminess, shine, and flavor. Add the fried pork pieces and the fried plantain cubes. Stir gently. Add the blanched green peas and freshly chopped cilantro at the very end to preserve their bright green color.

    Tip: Add peas at the very last moment — they are already cooked and only need to warm through. Adding them early turns them an unappealing olive/military green.

    ~5 min
13. 13
    Serve in a deep plate or bowl. Portion the rice with the pork pieces, making sure each serving gets a rib bone piece. Garnish with extra peas, fresh cilantro, and a generous spoonful of criolla salad (Peruvian onion and tomato salad) on top for freshness and acidity.

    Tip: The criolla is essential — its acid freshness cuts through the richness of the pork and rice and elevates the whole dish.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN INCREIBLE ARROZ CON CHANCHO ¦ GIACOMO BOCCHIO

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