Cusco-Style Pork Chicharrón

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.