Mote con Chicharrón

Introduction to Mote con Chicharrón

Mote con Chicharrón is a traditional South American dish, especially popular in Bolivia, Ecuador, and Peru. This hearty meal combines the rustic flavors of hominy corn, known locally as mote, with the crispy, savory delight of fried pork, or chicharrón. The dish boasts a rich history, rooted in Andean culture, where maize has been a staple for thousands of years.

The preparation of chicharrón can be traced back to the Spanish influence on indigenous cuisines. Over the centuries, it has evolved and adapted, becoming a beloved component of festive and daily meals alike.

Ingredients

• Pork Belly - 500 grams
• Mote (hominy corn) - 250 grams
• Garlic cloves - 3
• Onion - 1 medium, finely chopped
• Tomato - 2, chopped
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Vegetable Oil - for frying
• Parsley - for garnishing
• Yuca (optional) - 200 grams
• Lime - for serving

Preparation Steps

1. Preparing the Mote

The mote needs to be soaked overnight to expedite the cooking process. Rinse the soaked mote thoroughly the next day, and then place it in a large pot with water. Bring to a boil, and then simmer gently for about 1-2 hours until the mote is tender. Add a pinch of salt towards the end of the cooking time. Check out the cooking timer to keep track of your timing.

2. Preparing the Chicharrón

Cut the pork belly into bite-sized pieces. In a bowl, combine the pork with minced garlic, salt, and black pepper to taste. Allow it to marinate for at least 30 minutes.

In a heavy skillet, heat a generous amount of vegetable oil until hot. Fry the marinated pork belly pieces until they are crispy and golden brown on the outside, ensuring they are cooked through on the inside. Remove them and let them drain on paper towels.

3. Cook the Accompaniments

In the same skillet, sauté the chopped onion until translucent. Add the chopped tomato and cook down until it forms a sauce. Season with salt, black pepper, and cumin. If you're using yuca, peel and cut it into chunks, then boil it until tender, about 20 minutes. Drain it and set aside.

4. Assemble the Dish

Once everything is ready, assemble your dish. Start with a generous serving of mote, top it with chicharrón, and spoon over some of the sautéed tomato and onion mixture. Serve with boiled yuca on the side (if using) and a wedge of lime for a fresh burst of flavor.

How to Enjoy Mote con Chicharrón

This dish is best enjoyed fresh and hot, with the crispy texture of the chicharrón contrasting beautifully with the soft chewiness of the mote. Garnish with chopped parsley for added color and flavor. Squeeze the lime over the top just before eating to enhance the flavors. Pair it with a light, refreshing beverage such as a citrusy beer or homemade lemonade to balance the richness of the dish.

Mote con Chicharrón is perfect for gatherings and celebrations, offering a taste of traditional South American cuisine that's sure to impress friends and family alike.