18 May 2017
The Saturday before last we were blessed by our Perú pastor
Tomas and his wife Conci with their family and church friends William and Corina
who came and cooked a traditional Peruvian dish of Chicharrón at our
house. This is normally of pork belly
and/or rind, deep fried in a wok accompanied by oven baked potatoes.
Our friends arrived and firstly got to work at the edge of our
vegetable garden (where the soil is soft) making their traditional outdoor
kitchen. This consisted of two fires –
one surrounded by rocks to support the pots and wok for cooking the meat. The meat was firstly broiled in the pots and
then deep oil fried in the wok.
The other fire was made in a dugout with earth formed sides. After there was a good amount of hot coals,
the potatoes were thrown in and the oven was covered over with earth. After about an hour and a half of the
potatoes cooking, the meat was deep fried and voilà! Serve, say grace and eat.
Following photos describe the rest of the story details;
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| Broiling the meat in the pots over the first fire – overseen by Conci. |
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| The potato oven was the second fire – here managed by William. |
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| While waiting for the cooking – our Jessica (4) finds a new friend her age to play in the cornfields opposite. |
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| The ladies at work demonstrating their methods to Sandi. |
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| The process of deep frying the pork belly. |
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| The outdoor kitchen in our vegetable garden at the back of our house. |
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| The families in our dining room to partake of the lunch. |
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| The final presentation of our Chicharrón lunch for serving. |
Saludos,
Chris & Sandi
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