(Peruvian Pork Stew)
A Wine, Dine, and Play Recipe
By: Sean Overpeck (CFE)
An appetizing stewed dish of pork and or chicken, potatoes, red chilis, peanuts and cumin. The Quechuas called it kalapurka, evidence of the antiquity of this dish, which is considered a direct heir of pre-Hispanic cuisine. Its name comes from the kalas, or super hot stones used in cooking it. This version is bastardized a little based on the lack of ingredients in Iraq where I first prepared it for some Peruvian security guards in 2015.
Yum
Recipe
|
Information | ||
| Servings: | 10 | Ready In: | 7h 30m |
| Prep Time: | 30m | Cuisine Origin: | Peruvian |
| Cook Time: | 50m | Category: | Entree |
| Marination Time: | 6h | Difficulty Level: | Moderate |
Ingredients
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Amount in Imperial Measurement
|
Metric Measurement
|
Amount Per Serving:
|
total amount
|
Equipment and Tools (Mis en Place)
|
||
| Chicken stock (see recipe here) |
4
|
cup
|
1
|
L
|
Amount Per Serving:
|
1 cup
|
Cutting boards[1](green, and red) |
| Olive oil |
1
|
cup
|
237
|
mL
|
Carbohydrates:
|
29g
|
2 Sauce pans, large |
| Pancetta |
3
|
lb
|
1 1/2
|
kg
|
Total Fat:
|
22g
|
Chef knife |
| Pork tenderloin |
5
|
lb
|
2 1/2
|
kg
|
Sugar:
|
0.9g
|
Metal or wooden spoon |
| Garlic cloves |
3
|
tbsp
|
44
|
g
|
Sodium:
|
39mg
|
Thermometer |
| Ají amarillo pepper[4]or yellow bell capsicum pepper |
1
|
----
|
----
|
Calories:
|
307 kcal
|
Measuring spoons | |
| Ají colorado red pepper[5]or a green chili pepper |
1
|
----
|
----
|
Cholesterol (HDL):
|
85 mg
|
Measuring sup | |
| Red onions |
2
|
----
|
----
|
Protein:
|
17.5g
|
Grater | |
| Bay leaf |
2
|
----
|
----
|
Dietary Fiber:
|
2g
|
||
| Cumin powder |
2
|
tsp
|
10
|
g
|
Potassium:
|
526mg
|
|
| Salt and pepper |
To Taste
|
----
|
Vitamin A %DV.
|
50%
|
|||
| Potatoes, large |
5
|
----
|
----
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Vitamin C %DV.
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19%
|
||
| Peanuts |
1
|
cup
|
237
|
g
|
|||
| Chocolate, bitter |
1/4
|
cup
|
59
|
g
|
|||
| Port wine |
1/2
|
cup
|
118
|
mL
|
|||
Method
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Notes for Preparation
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|
| 1. See the Notes for Preparation section (to the right) for vegetables and fruits in this recipe. Prepare the stock using one of the two methods listed. To make stock from scratch will require 6 hours, to use the second option will be ten minutes. (see recipe here) | Wash, sanitize[2], and rinse the potatoes, red onions, garlic,Ají amarillo[4], andAjí colorado peppers[5]to clean thoroughly. | |
| 2. Using a red cutting board[1], cut the pancetta into cubes | Prepare Chicken Stock one of two ways: 1. Cook chicken bones with mirepoix for 6-8 hours; 2. Reconstitute chicken powder or base in water. see package for instructions. | |
| 3. On the same red cutting board[1], take the pork tenderloin, remove any fat, slice into thick chucks, then cut into cubes roughly about one inch | ||
| 4. On a green cutting board[1], peel the skin from the potatoes, and chop them | ||
| 5. On a green cutting board[1], peel the skin from the onions, and roughly chop them | ||
| 6. On a green cutting board[1], peel the skin from the garlic, crush the cloves, and mince with your chef knife. | ||
| 7. On a green cutting board[1], cut the two Peruvian peppers, remove the seeds, and mince | ||
| 8. In a saucepan over medium-high heat cook the pancetta in the olive oil | ||
| 9. Add the tenderloin, peppers, onions, and all of the seasoning and mix for a few minutes to incorporate. | ||
| 10. Add the chicken stock, port wine, followed by the potatoes, then reduce the heat, cover with a lid, and simmer for 30 minutes, or until the potatoes are soft and the liquid has reduced to make a nice chunky sauce. Make sure the temperature has reached a minimum of 155°f (68oC), to avoid contracting a food born illness | ||
| Remove the saucepan from the stove, and the peanuts to the mixture, then grate the chocolate in as well. Blend the mixture together with the spoon. | ||
Assembly
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Drink Recommendations For Dish
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|
| 1. Scoop 1 cup serving onto a plate with some white rice or Peruvian Rice. (see recipe here) | Potable Water | |
| 2. Garnish with some parsley or shaved Yuca Cassava root[6] | Cusqueña Premium Peruvian Beer | |
| 3. See the drink recommendations (to the right) for this dish | Rum Nation Peruano | |
| 2012 Intipalka Malbec/Merlot Blend, San Jose de los Molinos - Valle de Ica, Peru. | ||
Notes and Citations:
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Temperature Cooking Chart
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|
| 1. One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods, so that you don’t cut lettuce on the same board you used for cutting raw poultry. In this recipe the green cutting board is used for fruits and vegetables only, and the red is used for raw meats such as beef, pork, and lamb. | Blue 100-110°f (38-43oC) Pittsburg (B&B) 115°f (46oC) Rare 120-125°f (49-52oC) Medium Rare 130°f (54oC) Medium 140-145°f (60-63oC) Medium Well 150°f (66oC) Well done 155-160°f (68-71oC) |
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| 2. In accordance to food safety regulation (21 CFR Part 173) specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million).The produce must be rinsed with potable water following the chlorine treatment. |
||
| 3. Caramelization is a process in cooking resulting in a nutty flavor and brown color. When you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Grand Food Dictionary Online | ||
| 4. Ají amarillo is a Peruvian pepper; "Ají" means chile pepper in Spanish, and "amarillo" means yellow. But although they are named yellow chile peppers, their color changes to orange as they mature. The famous Peruvian chef Gastón Acurio recently named Ají amarillo the most important ingredient in Peruvian cooking. Grand Food Dictionary Online | ||
| 5. Ají colorado pepper is a member of a little known group of peppers native to Bolivia and Peru. Makes a fast growing, flat-topped bush 24-30” tall, loaded with ornamental flowers giving way to red, elongated fruits that are not particularly hot, but have a lot of flavor. Ají Colorado handles wet conditions and high elevation better than other peppers and is resistant to viral pathogens. Grand Food Dictionary Online | Seafood 135-140°f (58-60oC) Roast Beef 145°f (63oC) Roast Pork 145°f (63oC) Ground Beef or Pork 155°f (68oC) Poultry 165°f (77oC) | |
| 6. Yuca Cassava Root is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating. Other names for cassava are yuca, manioc, mandioca, yucca root, casabe, and tapioca. Grand Food Dictionary Online |
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