pork fricassee, is a traditional dish Bolivian. fricassee is a spicy broth with pieces of pork, combined with black chuno and white mote, this broth is served accompanied with green chili Llajwa.
It's a main course, which is also known by the name of pig fricassee, is often also named only with the word fricassee.
In Bolivia, Fricasé is prepared with some variations, these will depend on the region where this broth is prepared. In some places it is prepared with different chilies, without spiciness. There are regions that add potatoes to the preparation, locoto slices. Marraqueta bread is also used in some of the variations of this recipe, and even, in some cases, the pork is substituted for crushed meat.
The most popular recipe is the paceña, it is a typical dish of the city of La PazIt is consumed at the end of the year festivities.
Among Bolivians, the use of this broth to treat hangovers is popular, they assure that it is ideal for curing the symptoms caused by liquor consumption.
Pork fricassee is ideal to consume in winter, its ingredients provide the body with the requirements demanded by cold weather.
Pork Fricassee Recipe
Plate: Principal.
Kitchen: La Paz, Bolivia.
Preparation time: 30 minutes.
Cooking time: 2 hours.
Total time: 2 hours, 30 minutes
Servings: 5.
Calories: 278 Kcal
Author: Recipes from Bolivia
El pork fricassee It is usually one of the most coveted dishes in Bolivia and Peru. It has a unique flavor and is easy to prepare. Also, you don't need so many ingredients to make it. Just read this post and learn! We are your best allies in the kitchen.
Ingredients to make the pork fricassee
For make the pork fricassee You only need 1 kilo of pork, 500 grams of chuño, 800 grams of corn, 1 liter of water, 5 grams of pepper, 5 grams of garlic, 5 grams of ground salt, 1 sprig of mint, 2 tablespoons of breadcrumbs , 3 cloves of fresh garlic, 5 grams of cumin and yellow chili (you can use chili powder but it is not recommended).
Preparation of pork fricassee step by step – WELL EXPLAINED
Preparing the pork fricassee is quite simple.. You just have to follow the following steps to the letter:
- Look for the chili pepper in a pod and remove all the seeds. Subsequently, blend them in plenty of water along with 3 garlic cloves.
- Take the pork, chop it into pieces (try to make one cut into a saucer).
- Place the minced meat in a pot with water along with the pepper, garlic, cumin, mint and salt. Subsequently, let cook for 15 to 20 minutes.
- After the time, add the nickname and the chuño (it has to be peeled).
- Leave for another 20 to 25 minutes (or until the meat has a good consistency) over medium heat. You can add breadcrumbs to improve the mixture.
After performing these 5 steps, simply remove and serve to taste. Try to make it in bowls and add bread to complement the dish.
DATA TO TAKE INTO ACCOUNT:
- It is not recommended to buy pork back or breast or rib, that will prevent the prey from being generous.
- The chili does not have to be specifically blended in a blender, you can do it by hand.
- If you don't want to use breadcrumbs, you can use pork (soft pieces) or nicknames.
Finally, we can only remind you that the pork fricassee It is one of the best options you can have when it comes to wanting a quality, nutritious and economical dish. Try it now and leave us a comment to know how it went!
Some variations in terms of ingredients of the pork fricassee or pork fricassee
There are variations of this exquisite Bolivian dish, although the main ingredients and the procedures in its preparation are essentially maintained, it is observed that in some regions they include some ingredients not present in the La Paz recipe, decrease amounts of some or do not incorporate them.
In some recipes it is also observed that there may be a variation in the preparation to achieve a less thick dish than the one obtained with the La Paz recipe, obtaining a more brothy dish.
Some cambios that are observed, as for the ingredients, in the different recipes for pork fricassee:
- Add oregano, added to the other seasonings.
- To incorporate onion finely chopped
- Use Aji Colorado that is not spicy.
- To incorporate green onion.
- Add potato.
As for the preparation, some recipes indicate frying the pork until golden brown, before adding the water and the rest of the ingredients, this adds the use of oil to the recipe.
Incorporate corn, once the dish is already served, in this recipe the chili pepper wheels are accompanied with corn when serving.
Place bread crumbs in small amounts to thicken, just a little.
This dish, of French origin, was changing to the point of possessing currently strong characteristics of Bolivian cuisine, which are still maintained in the variations that have arisen in the different regions of the Bolivian country
Nutritional value of pork
A portion equivalent to 100 grams:
Calories: 273 Kcal.
Carbohydrates: 0 grams.
Fat: 23 grams.
Proteins: 16,6 grams.
Calcium: 8 milligrams.
Zinc: 1,8 milligrams.
Iron: 1,3 milligrams
Magnesium: 18 milligrams.
Potassium: 370 milligrams.
Phosphorus: 170 milligrams.
Pork properties
- Pork meat is rich in nutrients. The fat ingested when eating pork depends on the part of the pig that is consumed. The pig owns meats with very little fat, considered meats lean y others with high fat content (lipids)
- Pork provides proteins that favor the muscular system.
- It does not have carbohydrates, and the consumption of its meat leaves a feeling of satiety; These characteristics make it an ideal food in the diets of those who want to lose weight (consume the lean area of the pig).
- It has zinc which is necessary to maintain bones, muscles and also prevents anemia.
The recommendation of institutions that attend to the nutrition of human beings is choose the consumption of the lean areas of the pig and avoid the consumption of the fatty areas.
Did you know…?
In 2014, the city of La Paz declared the Fricasé and other preparations such as Cinnamon Ice Cream, Api, Chario Paceño, Chicha Morada, Chocolate, Kisitas
and the Llajwa cultural heritage of the city.
