Learn what it is and how to make the preferred breakfast of Pope Liu XIV world

S. Pope Liu XIVRecently elected The leader of the Catholic ChurchI recently revealed the curiosity of food that caught the attention of believers and admirers all over the world: its favorite breakfast is Fried. A typical dish of a city ChicioIn the north Peru.

born in USAand Robert Brevost Peruvish after years of pastoral mission in the country. In addition to religious participation, the new Pope planted emotional and cultural links with the locals, including in taste.

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before Chiclio CathedralThe cafeteria, known as the Sear, has gained a prominent position by setting a banner saying: “Today, the favorite breakfast of the Pope: fried churic.” The owner of the place, who served the Cardinal at the time, is an honor to serve the person who leads the Holy See today.

But after all, what is fried Chiclay?

Despite the name, the dish is not exactly “fried”. It is pork soup, which is marked by typical components of the Peruvian cooking art, such as Aji Banka, Aji Amarello, garlic, onions, Chicha, a drink based on fermented drinks. Traditionally, it is served with cooked fractures, white corn, rice or zardaga (a type of beans in the region).

Al -Maqali is a mandatory presence in family parties and celebrations in the region, and it is considered a real cooking symbol Lambaycana.

How to prepare chiclayan fried at home?

ingredients:

• 1 kg of pork (rib, plate, or bengeet)
• Two tablespoons of vulgar garlic
• Two tablespoons of Aji Banka (or replace with a smoked paprika for a similar flavor)
• 1 tablespoon of Ají Amarillo (optional, if you want more spices)
• 3 tablespoons of white vinegar or apples
• 1 teaspoon of salt (adaptation to taste)
• 1 pinch of black pepper
• ½ teaspoon of cumin powder
• Two tablespoons of olive oil or vegetable oil

Preparation mode:

1. Prepare salt water in a large bowl. Mix the garlic, Aji Banka, Aji Amarello, vinegar, salt, pepper, cumin and olive oil. If you are going to use Jera Chicha, add it at this time. Stir well to form an aromatic dough.
2. Cut the pork into medium pieces and wrap well with salt water. Cover it with plastic and mail for at least 4 hours overnight to intensify taste.
3. Transfer meat and all salt water to a deep frying pan. Cook over medium heat, covered for one hour, stirring from time to time. The meat will be cooked in the same juice until smooth.
4. Once cooking, remove the cap and leave the golden meat with the fat that will be released. You can also transfer it to a frying pan or a baking plate for a few minutes, ensuring crunchy texture from the outside.
5. Install the dish with side dishes: cooked icava, white corn and white rice (or Zarandaga, meeting). Finish with a little salty water on top.