Cuy Frito

Cuy Frito

By
From
Andina
Serves
4
Photographer
David Loftus

Crackling Guinea Pig or Rabbit. This ancient Peruvian recipe is cooked in many regions of the Andes. Guinea pig offers a highly sustainable, lean, protein-rich meat packed with healthy fats. The thin skin also makes for a perfect crackling. Guinea pig has been farmed in Peru for thousands of years, since the Inca and pre-Inca civilizations, but you can substitute rabbit (or even chicken), if you prefer.

Ingredients

Quantity Ingredient
1 guinea pig or rabbit, cleaned
vegetable oil, for frying
50ml Torrejas de Sachaca, rocoto llactan sauce
a green salad, to serve
4 large potatoes, boiled and sliced, to serve
salt

Method

  1. Cut the guinea pig or rabbit in half widthways. Take each piece and press down on the backbone to flatten it out a little. Sprinkle generously with salt.
  2. Take a deep frying pan that is large enough to hold the splayed guinea pig or rabbit and fill it with oil to about 2cm deep. Heat the oil to about 120°C over a low–medium heat. Add the meat, place a plate on top and weigh it down with some tins. Cook the meat gently for about 15–20 minutes, turning once during the cooking, until the guinea pig or rabbit is cooked through without having taken on much colour.
  3. Remove the meat from the pan and set aside to drain thoroughly on kitchen paper. You can cook it again immediately, or allow it to cool and store until you are ready to cook and eat it. (Keep the oil to use again in the next step.)
  4. Reheat the oil over a medium–high heat to about 180°C. Season the guinea pig or rabbit with salt again and fry, weighted, for about 5 minutes on each side until the skin is crisp and brown – and very crunchy. Remove from the oil and drain again on kitchen paper, then serve hot, with the rocoto llactan sauce, green salad and potatoes on the side.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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