Cusco-style pork ribs: first gently cooked with herbs until tender, then finished in their own rendered fat until golden and crisp outside while staying juicy inside. Served with mote Andean corn, boiled potatoes, and a minty lime salsa criolla to balance the richness. Simple technique, big payoff.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the pork ribs into medium pieces, following the bone. Dry the surface with paper towels: if they go in too wet, they take longer to brown once the water evaporates.
Place the ribs in a large pot with the water, garlic, part of the mint, the bay leaves, and most of the salt. Cook uncovered at a gentle simmer for 50 to 60 minutes, until the meat is tender and the liquid has almost disappeared.
While the pork cooks, boil the white potatoes in salted water for 20 to 25 minutes, until a knife slides in easily. Drain and keep warm.
Warm the cooked mote with a little steam from the pot or dry over low heat for 5 minutes, just until hot and loose.
Once the water evaporates and fat remains in the bottom, lower to medium heat and brown the ribs for 12 to 15 minutes, turning each piece until crisp outside and juicy near the bone. If it splatters hard, wait a few seconds before moving.
Slice the red onion thinly and mix it with the lemon juice, ají limo, the remaining mint, and the remaining salt. Let it sit for 5 minutes, until the onion brightens without losing crunch.
Serve the chicharrón very hot with mote, white potato, and the salsa criolla on top or on the side. The right point has a crunch when bitten, but the meat should not feel dry.
