Bolitas de Chancho con Rocoto

Bolitas de Chancho con Rocoto

By
From
Andina
Serves
8
Makes
24
Photographer
David Loftus

Pork Balls with Rocoto Jam. I love these cheeky, fiery meatballs. They are perfect for kids, but also for grown-ups as a snack – with a beer. The rocoto jam has a nice kick to balance the sweetness. This version is pork-based, but the meatballs will also work well with leftover beef, chicken or fish.

Ingredients

Quantity Ingredient
2 tablespoons Picante de Lengua, achiote oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
75g Picante de Huevos, panca chilli paste
100g pig liver, very finely chopped
200g minced pork
80g plain flour, plus extra to coat the meatballs
1 teaspoon ground cumin
1 egg, lightly beaten
vegetable oil, for deep frying
salt
freshly ground black pepper

For the rocoto jam (makes about 100g)

Quantity Ingredient
2 rocoto peppers or medium-heat red chillies, deseeded and finely chopped
2 tablespoons granulated sugar

Method

  1. Heat the achiote oil in a large pan over a medium heat. Add the onion, cook for about 10 minutes until softened, then add the garlic and the chilli paste. Cook for 3–4 minutes, then add the liver and pork and cook for 5 minutes more, stirring until everything is well combined. Sprinkle in the flour and cumin and cook over a low heat, stirring, until the flour has disappeared and the texture is thick. Remove the pan from the heat, allow to cool a little, then mix in the egg. Season, cool, then refrigerate to cool completely.
  2. Meanwhile, make the rocoto jam. Put the rocoto pepper or chilli and the sugar in a small saucepan with 25ml of water. Stir over a low heat until the sugar has dissolved, then turn up the heat and reduce the mixture to the consistency of warm jam (about 10 minutes). Allow to cool. (Refrigerate any unused jam in a sterilized jar for up to 4 weeks.)
  3. When you are ready to cook the pork balls, remove the pork mixture from the fridge and form it into 24 small balls (about 25g each). Roll them in flour and dust off any excess. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Fry the bolitas in batches for about 5–6 minutes until they are crisp and golden brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper, then transfer to a serving plate and serve with the jam alongside for dipping.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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