Minced Pork Papas a la Huancaína
An inventive twist on a Peruvian classic, Minced Pork Papas a la Huancaína blends rich flavors from the Andes with savory pork, creating a dish that's both comforting and vibrant. The creamy Huancaína sauce draped over tender potatoes and juicy minced pork adds a delightful contrast of textures, ideal for a convivial family meal or a special dinner gathering.
Ingredients
400 g ground pork (minced pork) - preferably organic for the best flavor and texture
4 medium potatoes - peeled and quartered
2 tablespoons vegetable oil - for frying- 1 cup evaporated milk
- 200 g queso fresco - crumbled; substitute with feta if unavailable
- 3 medium yellow chili peppers - deseeded and chopped
- 4 pieces saltine crackers - for thickening
2 cloves garlic - minced
1 medium red onion - finely chopped
1 teaspoon cumin
1 tablespoon white vinegar
4 medium eggs - boiled, Halved, for garnish
8 medium black olives - pitted, for garnish
Instructions
- Start by boiling the potatoes in a pot of salted water until they are tender but not falling apart, about 20 minutes. Drain and set them aside.
- In a large frying pan, heat the vegetable oil over medium heat. Add the minced garlic and red onion, sautéing until the onion becomes translucent and fragrant, approximately 5 minutes.
- Add the minced pork to the pan and cook, breaking it up with a wooden spoon, until the meat is browned and cooked through, roughly 8-10 minutes.
- Season the pork with ground cumin, salt, and pepper. Splash in the white vinegar, stirring well, and let it simmer for an additional 2 minutes. Remove from heat and keep warm.
- For the Huancaína sauce, blend the yellow chili peppers, queso fresco, evaporated milk, and saltine crackers in a blender until smooth. Adjust the consistency with additional evaporated milk as needed.
- To serve, arrange the boiled potatoes on a serving platter. Spoon the minced pork over the potatoes, and generously drizzle with Huancaína sauce.
- Garnish with halved boiled eggs and black olives around the edges, adding a pop of color and completing the dish.
Notes
To reduce the spiciness of the yellow chili peppers, remove seeds and membranes before blending. Substitute yellow chilies with mild peppers if desired.
Nutrition
Calories: 795kcalCarbohydrates: 53gProtein: 44gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 278mgSodium: 658mgPotassium: 1665mgFiber: 6gSugar: 13gVitamin A: 1199IUVitamin C: 94mgCalcium: 525mgIron: 5mg
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