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Total time: 3 hours. Quantity: 10-20 people. Calories 1123 kcal.
Parrillada de Chancho Peruvian recipe.
The Parrillada de Chancho, is without a doubt one of the top meals that is
made over a grill and cooked over charcoal of the many meals 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 process); and the second is to cook it
directly; this method is slower, but it brings more flavor. Let's see how to
do it!
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| Pork barbecue peruvian recipe. Image provided by Irvis Murillo. |
Ingredients for the pork barbecue.
- 10 kg of pork meat, 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.
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| Parrillada de chancho receta peruana. Image provided by Irvis Murillo. |
Recipe procedure.
- Marinate the pork meat with chili peppers.
- 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.
- Leave to marinate for 1 hour and let it take consistency.
- Once the pork meat is marinated, or we have prepared the maceration, let the pork meat macerate for 1 hour.
- Season the flavor and leave it in its point.
- 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.
- Prepare the coals and the grill.
- 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.
- Remove the pork fillets one by one.
- 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.
- Remove the fillets that are already cooked.
- Remove the cooked steaks with a wooden spoon and keep them on a pot.
- Serve with salad and other vegetables.
- You can prepare beet salad, carrot salad, and a rocoto sauce to accompany the barbecued pork, and you can also prepare chicha morada to go with it. Add lettuce, and prepare rice to make it richer.
Note: It was mentioned that there are 2 ways to make parrillada de chancho; the first one is to cook the pork already previously cooked; and the second one is to cook the pork 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.
Recipe translated from Spanish: Parrillada de Chancho