Parrillada de Chancho (Peruvian Recipe)

Total time: 3 hours. Quantity: 10-20 persons. Calories 1123 kcal.

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Parrillada de Chancho Peruvian recipe.

The Parrillada de chancho, is undoubtedly one of the top meals that is made on a grill and cooked over charcoal of the many foods that exist within the Peruvian cuisine. Today we are going to give you a procedure that you will understand and achieve to make this delicious Peruvian dish. In general, parrillada de chancho is made for big moments, or important occasions (for example: birthdays, social parties, and baptisms).

As for its preparation, there are two ways of cooking it on the grill: the first is to cook the meat without browning or cooking it previously before cooking it on the grill (this is done so that the meat does not get undercooked or advance in the cooking); and the second is to cook it directly; this method is slower, but brings more flavor. Let's see how to do it!

Peruvian recipe for barbecued pork or pork barbecue

Ingredients for the pork barbecue.

• 10 kg of pork, cut in very thin fillets (see how you want).
• Half a liter of ground red chili bell pepper.
• Half a liter of ground yellow chili bell pepper.
• Half a liter of ground red chili bell pepper.
• Salt to taste.
• Umami seasoning to taste.
• Soy sauce to macerate.
• Large white vinegar.
• Half liter of freshly ground garlic.
• Pepper to taste.
• Cumin to taste.

Preparation of the pork barbecue (Peruvian recipe)

Recipe procedure.

1. Marinate the pork meat with chili peppers.
2. On a large platter, season with chili peppers and seasoning. Leave to marinate for one hour. Add the crushed garlic, white vinegar and the saddle sauce.
3. Leave to marinate for 1 hour and let it take consistency.
4. Once the pork meat is marinated, or we have prepared the maceration, let the pork meat macerate for 1 hour.
5. Season the flavor and leave it in its point.
6. It is necessary that the maceration is very well and has a good flavor. Therefore, do not forget to taste the flavor, and leave your preparation to the point, that is to say, with a good flavor.
7. Prepare the coals and the grill.
8. Prepare a wood stove, and add charcoal to create embers and heat; there put the grill and clean it with vegetable oil, and let it heat up.
9. Remove the pork fillets one by one.
10. Introduce the pork fillets one by one on the grill and let them take consistency and let them cook. Turn from time to time without burning.
11. Remove the fillets that are already cooked.
12. Remove the cooked steaks with a wooden spoon and keep them on a pot.
13. Serve with salad and other vegetables.
14. You can prepare beet salad, carrot salad, and a rocoto sauce to accompany the barbecued pork, and you can also prepare chicha morada to accompany it. Add lettuce, and prepare rice to make it richer.

Note: It was mentioned that there are 2 ways to make the pork barbecue; the first one, is cooking the pork meat already previously cooked; and the second one, is cooking the pork meat directly on the grill (without being previously cooked). This last procedure is very long and requires more charcoal and patience, since the cooking takes a little longer. But the flavor it will have is much richer. If you make this barbecue for business, this procedure will not be convenient for you because it involves more supplies and costs.

Download the recipe in PDF.