Olluquito con Charqui

Buenazo’s olluquito con charqui y chancho combines chopped olluco with charqui and cubed pork loin. Ají panca, garlic and cumin begin the preparation, and salt, cilantro and chopped parsley finish it before white rice is served alongside.

Ají panca, garlic and cumin are fried in a pot. The pork loin goes in next, followed by the charqui, which the recipe supplies already soaked and washed. The meats cook for half an hour before the chopped olluco is added.

The recipe uses tenderness as the endpoint for the olluco. It then seasons the preparation with salt, cilantro and chopped parsley.

The finished olluquito is served with white rice. This version keeps the pork loin and charqui together, following the measured list in Buenazo’s recipe.

Olluco is described by Buenazo as a compact, watery Andean tuber with bright skin colours. The dish combines that tuber with charqui, the dehydrated meat named in the recipe.