La Prensa had the great idea of publishing this article that describes two important meals that most Bolivians eat over the holidays!! Just remember the cooking time is set for La Paz, high altitude?… Well, enough said, go ahead and try them on!
This food symbolizes prosperity
Pork dishes to savor in new year
Fricassee and Lechón Al Horno [pork in the oven] are proposals for introducing a new year with culinary delights.
According to popular beliefs, pork dishes are preferred to finish the old year and start the new, because this food is considered as symbol of prosperity for those who eat this in these dates.
The fricassee, the Lechón Al horno and the fritanga are dishes more cooked and required by Bolivians this holiday season.
Follows, Hortensia Lazcano (71), who was born in Sucre and resides in La Paz for 31 years, that shares two homemade recipes and easy to prepare to enjoy in the festivities of new year: fricassee and Lechón Al horno, both for four people.
Peppermint in the fricassee to prevent stomach ache. 20 mint leaves with the goal of preventing the stomach pains are included in the recipe for fricassee that gave Lazcano. “Is made in 2 1/2 liters of water, boil 20 mint leaves for 10 minutes or until the water has become a little green, this in order to not hurt the stomach”.
150 minutes should boil pork for properly cooked the fricassee.
20 mint leaves are which are boiled for 10 minutes in two liters of water.
Precautions when buying pig meat. Lazcano indicates that you should buy pork from places that has a seal that certifies their health checks.
Cuts. To fricassee, the column of pork in pieces it is advisable and, in the case of the Lechón Al horno, points out that there is preference by the leg and rib, although also used the whole pork.
“Boil 20 mint leaves in 2 1/2 liters of water for ten minutes or until the water has become green, this so the stomach does not ache”.
1 kilo of pork meat (preferably the column in chunks)
20 mint leaves
3 tablespoons yellow pepper
1 tablespoon cayenne pepper
1 tablespoon ground garlic
1 tablespoon cumin
2 1/2 liters of water
4 tablespoons of bread crumbs
1/2 pound peeled cooked corn (‘pelado’ in Spanish)
Boiled chuño [dried potato]
Boil 2 & 1/2 liters of water, add 20 mint leaves for about ten minutes (which is the time that water will become a bit greenish). Then remove the leaves from the water and place in the pork meat, with peppers and the rest of the seasonings, until it is cooked, i.e. approximately two hours and a half.
After this time, is to thicken the broth with 3 or 4 tablespoons of bread crumbs, depends on whether you want a sparse or thick broth. After, first serve the meat with its broth and accompany with chuño and boiled corn.
To prepare the corn, soak the peeled corn peeled the night before. In the case of chuño, soak overnight before two days, depends on its condition [rehydration process]. Both companions are cooked for six hours, approximately.
LECHÓN AL HORNO
This meat is accompanied by a salad, fried banana, potato, corn, and sometimes sweet potatoes. The recipe is for four.
1 kilo of leg or pork ribs
1 and 1/2 liters of water
2 tablespoons salt
Garlic to taste
Pepper to taste
Cumin to taste
4 fried bananas [platano de freir, not the regular banana]
4 semi-cooked potatoes
4 cooked corn
Placing in brine (salt water) the pig meat, the night before cooking. After removing from the water, flavored with crushed garlic, pepper and cumin.
Depending on taste, sometimes yellow or red pepper.
Grease a dish from the oven with butter or oil, then place the meat, also the frying bananas and semi-cooked potatoes, previously boiled in water for half an hour.
In the case of both side dishes, leave the skin of both of them and spread over them with oil or butter.
Once prepared the food, please enter them in the oven at a temperature of 150 degrees Celsius, and cook them for three hours.
Side dishes. Prepare a salad of lettuce, tomato and onion, and cook the corn to accompany.
So… bon appetite!! enjoy tomorrow and until next year!!!