Peruvian Roasted Pork Cuchicanca

Pork deeply **seasoned** with **ají panca** and vinegar, slow-roasted until the skin turns **golden** and crackly while the meat stays **tender**. An Ancash classic with real punch: bold spices, concentrated juices, and that crunch you can hear. Serve it with boiled **potatoes** and fresh salsa criolla to cut the richness.