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Papas con Cuero
A hearty and flavorful dish from the Ecuadorian coast, featuring tender pork skin (cuero) stewed with potatoes in a rich, savory sauce.
ð§ ææ
- 500 g Pork skin (cuero)(cleaned and cut into bite-sized pieces)
- 1 kg Potatoes(peeled and cut into large cubes)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Achiote paste (annatto)
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- 4 cups Water or broth
- 1/4 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large pot, sauté the chopped onion and minced garlic in a little oil until softened.
- 2
Add the achiote paste, cumin, and oregano. Cook for another minute until fragrant.
- 3
Add the cleaned pork skin pieces to the pot and brown them slightly.
- 4
Pour in the water or broth, ensuring the pork skin is mostly submerged. Season with salt and pepper.
- 5
Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the pork skin is tender.
- 6
Add the cubed potatoes to the pot. Continue to simmer, covered, until the potatoes are cooked through and tender, about 20-30 minutes.
- 7
Adjust seasoning if necessary. The sauce should thicken slightly from the potatoes.
- 8
Serve hot, garnished with fresh chopped cilantro.
ð¡ ããã®ã³ã
- âEnsure the pork skin is thoroughly cleaned to remove any impurities.
- âIf the sauce is too thin, you can mash a few potato cubes against the side of the pot to thicken it.
- âFor extra flavor, a bay leaf can be added during the simmering process.
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- Add a diced bell pepper along with the onions for extra color and flavor.
- Serve with a side of white rice.