Ingredients :

4 lbs of pork meat
2 tsp annato
5 garlic cloves, minced
1 cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
1 tsp ground cumin
3/4 cup vinegar
3 medium size onions, thickly cut julienne style
Salt
3 tbsp water.

Preparation:

Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annatto, cumin, salt, pepper and garlic. Add vinegar, water, onions and panca ají paste. Marinate for 24 hours in the refrigerator.

Ingredients :

4 lb pork meat
Salt
Water
Sweet potatoes
Creole Sauce

Creole Sauce:
3 medium size onions, thinly cut
2 aji amarillo fresco/ fresh yellow aji (chili), seeded
¼ cup cilantro, finely minced
2 limes freshly squeezed
Salt

Preparation:

Cut pork meat in medium size pieces and marinate with salt overnight.

Place meat in a heavy bottom pan and cover with water.

Bring to a boil, covered, and simmer until water is evaporated. Remove cover and continue cooking pork in their own fat until meat is tender and golden.

Ingredients :

4 lb pork meat, cut in medium size pieces
2 onions, finely chopped
2 garlic cloves, minced
¼ cup vegetable oil
1 fresh red pepper, seedless, cut julienne
1 cup cilantro leaves, blended with very little water
1 beef bouillon cube dissolved in ½ cup hot water
1 cup dry white wine
1 bottle of beer
1 tablespoons ají amarillo fresco / fresh yellow aji (chili) blended
8 medium-size golden potatoes, peeled and cut in half
1 carrot, diced
1 cup fresh peas
Salt
Pepper

Preparation: