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Chugchucaras

Name: Chugchucaras
Total time: 100 min
Yield: 4
Ingredients: 700 g Pork; 2 cloves Garlic; 1 c. à c. Cumin; 50 cl Neutral oil; 2 Plantain; 300 g Corn

Preparation time: 1 h 40
Servings: 4

Ingredients

Pork — to buy700 g
Garlic — to buy2 cloves
Cumin — to buy1 c. à c.
Neutral oil — to buy50 cl
Plantain — to buy2
Corn — to buy300 g

Preparation

Marinate the pork pieces with crushed garlic and cumin.
Simmer the pork in water for 40 min until tender, then drain.
Fry the cooked pork pieces in hot oil until nicely crisp (chicharrón).
Separately fry the ripe plantain slices until golden.
Pop the corn kernels dry in a hot pan to make crunchy popcorn.
Reheat the pre-cooked hominy corn in a little oil.
Arrange the chicharrón, fried plantain, hominy and popcorn on one plate.
Serve piping hot, in the style of the Ambato region.