Cuy Chactado-Peruvian Guinea

This recipe is a popular and delicious dish from Peru. The dish is surprisingly simple to make and consists of frying the entire cuy (one of many names for the pig) in a pan with vegetable oil. There are various ways to prepare the cuy prior to cooking, but we will go over a specific recipe that is both simple and tasty. Traditionally, the cuy would be cooked in a specialized stone oven, but we will use a frying pan on a stove top since it’s more readily available for home use.

1. Like any poultry dish, you will want to wash the pig with plenty of water and dry it with absorbent paper. After that, let the meat rest at room temperature for two hours. You will then cut the meat into four sections and generously season it with lemon juice, salt and garlic.

2. Next, you will coat the 4 pieces in cornmeal and warm up 3 cups of vegetable oil in a pan. Once the pan is at medium-high heat, place the meat inside and fry both sides until they’re all crispy.

3. After you have removed the cooked meat from the pan, place in it some minced garlic and onion for about 5 minutes until its browned. You will then apply aji panca and let it cook for and additional 5 minutes.

4. The next step is to add one teaspoon of oregano and about half a pound of sweet potato slices into the pan. Season these ingredients lightly with some salt and pour in approximately 1 cup of vegetable broth. Let the the potatoes cook for about 10 minutes or until tender.

5. Lastly, add a dash of oregano and a small handful of roasted peanuts for added flavor and texture. Now this amazing side dish is ready to serve alongside your succulent pig pieces. Enjoy!

You may not have all of the specialty pepper ingredients this Peruvian recipe highlights, but many alternatives can be used instead. If you order a meat product from online, it may come with its own directions and seasoning already. Whichever you choose to do, you will not be let down by experiencing this exotic Latin American meat!