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lorax · 05-19-2009, 11:01 AM

CHUGCHUCARRA

Take one pig. Pull it and let it drain. Wash out the tripes, stuff them with ripe banana, and toss them in flour. Slice bits off of the now pulled pig, starting with strips of crackling and working your way into the meat.

In a separate giant copper bowl, mix Achiote oil, dark Panela (sugar), and garlic. Once this is spitting, throw in the tripes and toss until the coating goes crispy. Then slow-cook the meat and skin in the resulting fat/sugar/oil concoction. If it doesn't take you 5 hours to cook it, it's not good Chugchucarra.

The name itself derives from the Kichua for "All Pig Parts" - the dish is normally served with Mote (corn) and Ullcus (Oxalis tubers) and a hefty avocado.

---

Tog, we do heart of palm here with S. exorrhiza.

05-19-2009, 11:01 AM	#250 (permalink)
lorax Banned lorax's Photo Gallery Location: Ecuador, South America Find me on the map! Zone: USDA 13 / Köppen-Geiger BSh Name: Lorax Join Date: Jul 2007 Posts: 2,532 BananaBucks : 407,002 Feedback: 0 / 0% Said "Thanks" 742 Times Was Thanked 3,040 Times in 1,188 Posts Said "Welcome to Bananas" 464 Times	Re: Weird Food - Care to share? CHUGCHUCARRA Take one pig. Pull it and let it drain. Wash out the tripes, stuff them with ripe banana, and toss them in flour. Slice bits off of the now pulled pig, starting with strips of crackling and working your way into the meat. In a separate giant copper bowl, mix Achiote oil, dark Panela (sugar), and garlic. Once this is spitting, throw in the tripes and toss until the coating goes crispy. Then slow-cook the meat and skin in the resulting fat/sugar/oil concoction. If it doesn't take you 5 hours to cook it, it's not good Chugchucarra. The name itself derives from the Kichua for "All Pig Parts" - the dish is normally served with Mote (corn) and Ullcus (Oxalis tubers) and a hefty avocado. --- Tog, we do heart of palm here with S. exorrhiza.