Peach Salad
Pork Marinade
| By : |
| Servings |
4 Portions
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Ingredients
To marinate:
- 2 lb (1 kg) pancetta
- Salt and pepper to taste
- 3 tbsp ají amarillo paste Peruvian yellow chili pepper paste
- 2 oz (60 ml) pisco optional
- ½ tbsp ají panca
- 2 sprigs mint
For dressing:
- 2 tbsp oil
- 3 tbsp ají amarillo paste Peruvian yellow chili pepper paste
- ½ tbsp garlic paste
- 1 cup chicha de jora corn beer
- 3 sprigs mint
- salt to taste
For serving:
- 2 sweet potatoes parboiled
- white rice
Ingredients
To marinate:
For dressing:
For serving:
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Instructions
- Marinate the pork with all the ingredients and let rest for 1 Hour.
- Insert the stainless steel inner pot inside the Instant Pot® and press Saute, then set time to 8 Minutes. Add oil and let heat for 2 Minutes.
- Add the pork pieces which will be sautéed 3 Minutes on each side. Remove and set aside.
- Press Saute once more and set time to 10 Minutes. Add the ají amarillo, the garlic, and sauté for 4 Minutes. Add the corn beer and wait for it to come to a boil. Add the pork.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 35 Minutes.
- When the time is up, release the steam by turning the steam release handle to Venting. Once all the pressure has been released, open the lid, check for salt. Serve with sweet potato and rice.
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