Peruvian Style Pork Belly

by - 6:04 AM

This is Peruvian Style Pork Belly, pork belly dish - roasted and tossed in a sweet, syrupy blackcurrant sauce and served on a bed of creamed corn mash it looks really good.

Panza con sauco

Serves 4 people

For curing 

1.5 Pork Belly skin off 

3 garlic cloves 

4tsb cumin 

250g sugar 

250g table salt 

Crash the garlic cloves with the back of a knife, sprinkle the salt and with 

the back of the knife rub it against the table turning it into a rough paste, 

mix in the garlic. 

Place all the other ingredients in a bowl, mix well. 

Place the pork belly in a long tray and rub in the mix making sure all the 

meat is well covered.

Wrap it with cling film and take to the fridge and let it to cure for 24 

hours. Occasionally turning the belly to the other side. Once is ready 

Wash the pork belly in water to remove all the excess of salt and spices.

Place the belly into a roast tray and take it to the oven for 2 hours in 

140C until golden and tender.

Let the meat rest and keep aside until needed.

Blackcurrant sauce

80g pancetta, cubes 

½ red onion, chopped

2 garlic cloves, finely chopped

3tbs panca paste 

200g fresh blackcurrant 

4tbsp blackcurrant jam 

1 glass red wine


Put the pancetta in a hot pan with some oil and sauté for 10 minutes.

Add the red onion and garlic and cook for couple of minutes. Add the 

panca paste, fresh blackcurrants and the blackcurrant jam. Finally, to 

add some moisture to the sauce add the red wine and let it reduce for 5 

minutes and keep aside until needed.

Cream Corn Mash

250g choclo giant. If this is not available just add double mashed 


200ml of single cream

1 clove of garlic, chopped

½ white onion

Pinch of cumin 

3tbsp amarillo chilli paste (blended sautéed amarillo chilli, ½ white 

onion, 1 garlic clove. If amarillo chilli is not available, then use 1 medium 

strength red chilli and a 1/4 yellow pepper)

Olive oil



First, blend the corn and single cream until you get a smooth cream. 

In a pan add some olive oil and cook the garlic, onion and cumin. Include 

the Amarillo chilli paste and sauté for 5 minutes. Add the corn and sauté 

gently for another 10 minutes. Season with salt.

To serve the dish cut the pork belly in four pieces, put them in a bowl 

and add the blackcurrant sauce and mix well. On a plate, spread some of 

the corn mash and put the pork belly on top. Add some pomegranate 

seeds and chopped spring onions on top to garnish.

More Martin Morales |

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