A Cajamarca classic built around skillet-seared, shredded cecina. The pork goes back into the pan with chilies and egg until savory and fibrous, with potato and mote balancing all that intensity. It is the kind of regional dish worth tracking down good cecina for and firing up the skillet today.
Turn what you find into an experience you can actually bring to your kitchen.
Place the Huayro potatoes in a pot with most of the water and part of the salt. Simmer for 18 to 20 minutes, until a knife slides in easily while the potatoes still hold their shape; add the cooked mote for the final 3 minutes, just until thoroughly heated. Drain and keep covered.
Place the pork cecina in a skillet with a small portion of the oil and the remaining water. Cover for 2 minutes so the steam softens it slightly; uncover and cook for another 3 to 4 minutes, until the liquid is gone and the meat is thoroughly hot, firm, and browned around some edges. Transfer it to a batán and pound just enough to open the fibers; without one, shred it with two forks. It should be shilpida: fibrous, never ground.
Return the skillet to medium heat with the remaining oil and cook the red onion for 4 minutes, until soft and beginning to brown around the edges. Add the garlic, ají mirasol paste, yellow chili, cumin, black pepper, and the remaining salt; cook for 2 minutes, until the seasoning looks glossy and no longer smells raw. Add the shredded cecina and sauté for 2 minutes, then pour in the beaten eggs and stir gently for 2 to 3 minutes, until set but still moist. Turn off the heat and finish with the parsley.
Serve the cecina shilpida straight from the skillet with the hot potatoes and mote alongside. The right result has clearly defined strands of cecina, tender egg between them, and seasoning that comes through without hiding the cured meat. Done! If you had never cooked this piece of Cajamarca before, this is a very good habit to start. 😌
