Name: Mote con chicharrón with onion-lime salsa
Prep time: 20 min
Cook time: 80 min
Total time: 103 min
Cuisine: Peruvian cuisine
Ingredients: 900 g pork belly or fatty shoulder, skin on, cut into 5 cm chunks; 400 ml water, for braising pork; 650 g cooked white mote corn, drained; from properly cooked maize; 400 g potatoes, peeled and cut into medium chunks; 1500 ml water, for boiling potatoes and heating mote; 7 g fine salt, 5 g for pork, 2 g for potatoes; 25 ml neutral vegetable oil, for browning if pork renders too little fat; 150 g red onion, thinly sliced; 30 ml fresh lime juice, strained; 25 g ají amarillo, seeded, cut into fine strips; 5 g fresh mint leaves, thinly sliced

Mote con chicharrón with onion-lime salsa

Yield 4 servings

Prep 20 minutes

Cook 80 minutes

Passive 3 minutes

Total 103 minutes

Ingredients ↓

Overview

Mote con chicharrón with onion-lime salsa

Mote is large-kernel maize prepared until the grains swell and become pleasantly chewy. In the Andean combination of mote con chicharrón, its mild flavour is a counterpoint to deeply browned pork. The contrast is stronger when the corn is simply warmed rather than heavily seasoned.

The pork is first cooked gently with water, allowing moisture to leave and the fat to begin rendering. After the liquid evaporates the pieces can brown. This technique differs from plunging raw pork directly into deep oil and calls for a heavy pan, close attention and enough time.

A sharp onion and lime mixture helps cut the richness. Warm potatoes make the plate more substantial without hiding the two principal ingredients. Prepare the salsa shortly before eating and keep the corn covered so the kernels do not dry out.

Ingredients

Pork and corn

900 g pork belly or fatty shoulder, skin on, cut into 5 cm chunks
400 ml water, for braising pork
650 g cooked white mote corn, drained; from properly cooked maize
400 g potatoes, peeled and cut into medium chunks
1500 ml water, for boiling potatoes and heating mote
7 g fine salt, 5 g for pork, 2 g for potatoes
25 ml neutral vegetable oil, for browning if pork renders too little fat

Onion salsa

150 g red onion, thinly sliced
30 ml fresh lime juice, strained
25 g ají amarillo, seeded, cut into fine strips
5 g fresh mint leaves, thinly sliced

Method

Begin the pork slowly.Put the 900 g pork and 400 ml water with 5 g of the salt into a heavy pot. Simmer uncovered, stirring occasionally so the pieces cook and release some fat. Time: 40 minutes. Readiness: The meat has softened and most free water has evaporated, leaving rendered fat.
Prepare the potatoes.Bring 1500 ml water to a boil in a saucepan. Cook the 400 g potatoes with the remaining 2 g salt until a skewer enters with little resistance, then lift out and keep warm. Time: 18 minutes. Readiness: The potato corners stay intact but the centres yield to a fork.
Warm the mote.Add the 650 g already-cooked mote to the hot potato water for a short simmer; drain and keep covered. Time: 5 minutes. Readiness: The grains are hot throughout and remain plump, separate and pleasantly chewy.
Crisp the pork.Increase the pork-pan heat, adding no more than the measured 25 ml oil if needed. Turn the pieces until well browned with crisp edges; for whole pork pieces confirm at least 63 °C with a thermometer. Time: 17 minutes. Readiness: The surface becomes blistered and crisp while the inside remains tender. Mandatory safe endpoint: 63 °C. Measure the thickest chunks; hot rendered fat can splatter.
Rest the pork.Set the hot pork aside for its required 3-minute rest on a clean rack. Time: 3 minutes passive resting. Readiness: The pork stops spattering and keeps its crisp surface.
Mix the onion salsa.Toss 150 g red onion, 30 ml lime juice, 25 g ají amarillo strips and 5 g mint in a clean bowl. Time: 4 minutes. Readiness: The onion threads are evenly coated and remain crunchy.
Serve the plate.Divide the mote, potatoes and rested pork between four warmed plates and add a spoonful of onion salsa alongside. Time: 2 minutes. Readiness: The chicharrón is crisp, the corn is warm and the salsa is freshly dressed.

Practical

Serving and storage

Bring the pork and corn to the table hot, keeping the salsa separate until serving. Refrigerate cooked components within 2 hours, at 4 °C or lower, for up to 3 days. Reheat meat and corn to 74 °C; crispness may decrease.

Substitutions

Pre-cooked canned hominy can be used only as a practical stand-in for cooked mote; its alkaline flavour and size can differ. Some Andean versions add other side dishes. The core identity remains chicharrón and large-kernel corn.

Control points

CheckPossible cause — If the pork steams instead of browning, too much water remains; let it evaporate before raising heat.
CheckPossible cause — If the mote is hard in its centre, it was not fully cooked before warming; simmer it separately until tender.

Nutrition per serving

Serving size1 of 4 servings
Calories775 kcal
Carbohydrate69 g
Protein34 g
Fat39 g
Fibre8 g
Sodium850 mg

Allergens and food safety

Main allergens and dietary notices: no intentionally added major allergens; check prepared mote 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: Andean-style boiled mote corn accompanies golden pork, warm potatoes and a fresh red-onion salsa.
The key control: A sharp onion and lime mixture helps cut the richness.