A Piuran classic of pork seasoned with chicha de jora, garlic, annatto, cumin, and oregano. A brief refrigerated drying concentrates the seasoning before quick pan-frying creates browned edges and a juicy center. Bold, simple, and unmistakably northern Peruvian.
Cut the pork into thin steaks, about 5–8 mm thick, and pat them thoroughly dry. If any piece is noticeably thicker, flatten it gently so the whole batch cooks evenly.
Mix the chicha de jora, ground garlic, annatto, cumin, oregano, pepper, salt, and about one-third of the oil. The seasoning should be reddish, fluid, and intensely aromatic
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Coat the steaks with the seasoning and marinate for 60 minutes under refrigeration. Drain them, arrange them separately, and leave them uncovered in the refrigerator for another 45 minutes, until the surface looks moist but no longer drips. This safe refrigerated drying concentrates the seasoning without leaving raw meat at room temperature.
Heat a wide skillet over medium-high heat with the remaining oil. Fry the pork in batches for 3–4 minutes per side, without crowding the pan, until it develops deeply browned areas and slightly dry edges. The thickest part should reach at least 63°C. If the pan residue begins to burn before the pork is ready, reduce the heat slightly.
Let the meat rest for 5 minutes before serving. The finished pork should have deep chicha-and-spice seasoning, a toasted surface, and a still-juicy center. And that’s it—proper carne aliñada: pork, chicha, a brief drying, and a hot pan.
