Name: Cajamarca chicharrón con mote and potatoes
Prep time: 17 min
Cook time: 85 min
Total time: 105 min
Cuisine: Peruvian cuisine
Ingredients: 900 g skin-on pork belly, cut into 5 cm chunks; 450 ml water, for initial pork simmer; 650 g already cooked white mote corn, drained; 500 g potatoes, peeled, medium chunks; 1400 ml water, for cooking potatoes and warming corn; 7 g fine salt, 5 g pork, 2 g potatoes; 2 g ground black pepper, for pork; 15 ml neutral vegetable oil, only if rendered fat is insufficient; 120 g red onion, cut into fine slivers; 20 ml fresh lime juice, for dressing onion; 8 g fresh mint leaves, roughly chopped

Cajamarca chicharrón con mote and potatoes

Yield 4 servings

Prep 17 minutes

Cook 85 minutes

Passive 3 minutes

Total 105 minutes

Ingredients ↓

Overview

Cajamarca chicharrón con mote and potatoes

Chicharrón con mote is not restricted to a single province, but Cajamarca has a well-documented way of presenting it. The pork is kept comparatively simple, seasoned with salt and pepper and served with warm mote and potatoes. A small amount of mint brings a fresh herbal contrast.

Use skin-on pork belly or shoulder with sufficient fat to render gradually. Simmering the chunks with a little water softens them and encourages the fat to release. Once the water is gone, turn the pieces frequently to brown them in their own fat, adding the stated oil only when needed to prevent sticking.

Mote needs to be fully cooked before this short recipe begins. It should be hot, plump and lightly chewy when served. The boiled potatoes make a neutral partner to the browned pork. Fresh onion can be served alongside, but the seasoning of the meat should stay deliberately restrained.

Ingredients

Pork and accompaniment

900 g skin-on pork belly, cut into 5 cm chunks
450 ml water, for initial pork simmer
650 g already cooked white mote corn, drained
500 g potatoes, peeled, medium chunks
1400 ml water, for cooking potatoes and warming corn
7 g fine salt, 5 g pork, 2 g potatoes
2 g ground black pepper, for pork
15 ml neutral vegetable oil, only if rendered fat is insufficient

Fresh accompaniment

120 g red onion, cut into fine slivers
20 ml fresh lime juice, for dressing onion
8 g fresh mint leaves, roughly chopped

Method

Simmer the pork.Put the 900 g pork, 450 ml water, 5 g salt and 2 g pepper in a heavy pot. Simmer uncovered until the pieces become tender and the water has mostly evaporated. Time: 43 minutes. Readiness: The meat has shrunk slightly and rendered fat surrounds it.
Cook the potatoes.Bring 1400 ml water to a boil and cook the 500 g potatoes with the remaining 2 g salt until tender but intact; lift out and cover. Time: 20 minutes. Readiness: A fork enters readily and the potatoes do not crumble.
Heat the mote.Place the 650 g cooked mote in the hot potato water for 5 minutes, then drain thoroughly. Time: 5 minutes. Readiness: The kernels are plump and hot in the middle, with a mild chew.
Brown in its own fat.Turn the pork in the heavy pot over medium-high heat until well browned and the edges are crisp; use up to 15 ml oil only if needed. Confirm 63 °C in the thickest whole pieces with a thermometer. Time: 17 minutes. Readiness: The outside crackles lightly and the meat is tender enough to cut easily. Mandatory safe endpoint: 63 °C. Use a thermometer and guard against rendered-fat splashes.
Rest the chicharrón.Transfer the cooked pork to a clean rack for at least 3 minutes before serving. Time: 3 minutes passive resting. Readiness: The exterior remains dry and crisp.
Dress the onion.Toss 120 g red onion with 20 ml lime juice and 8 g mint in a clean bowl shortly before serving. Time: 3 minutes. Readiness: The onion slices stay crisp and the mint is aromatic rather than bruised.
Arrange the plates.Divide the hot pork, mote and potatoes between four plates and place the fresh onion mixture alongside. Time: 3 minutes. Readiness: The pork stays crisp beside separate, warm grains and soft potatoes.

Practical

Serving and storage

Serve the chicharrón hot with its corn and potatoes, leaving the mint-onion salad on the side. Cool leftovers promptly and refrigerate at or below 4 °C for up to 3 days; reheat completely to 74 °C. Meat can lose its crisp shell after chilling.

Substitutions

Using pre-cooked hominy instead of Peru-style mote alters size, flavour and chew. Some Chota plates include rocoto salsa, but the restrained main seasoning here is intentional.

Control points

CheckPossible cause — If the pieces stay pale, evaporation has not finished; keep simmering uncovered before crisping.
CheckPossible cause — If the pork sticks, lower the heat, release it gently and use the small measured oil allocation only if necessary.

Nutrition per serving

Serving size1 of 4 servings
Calories820 kcal
Carbohydrate73 g
Protein36 g
Fat42 g
Fibre8 g
Sodium850 mg

Allergens and food safety

Main allergens and dietary notices: no intentionally added major allergens; check any prepared corn for cross-contact. Cook whole pork portions to at least 63 °C and allow a 3-minute rest; use a food thermometer. Separate raw pork utensils from fresh garnishes and refrigerate leftovers promptly. Refrigerate perishables promptly and observe the specific storage and reheating guidance above.

Closing

On the plate: Cajamarca-style pork is seasoned simply with salt and pepper, browned in its own fat, and served with mote, potatoes and fresh mint.
The key control: Mote needs to be fully cooked before this short recipe begins.