Carapulcra

In a dry skillet, toast the dried potatoes for 3–4 minutes over medium heat, then let cool and rinse. Transfer to a bowl, cover with 1500 ml of water and let soak for 8 hours; then drain well.

Season the pork belly with salt and pepper. Heat the oil in a heavy-bottomed pot and brown the pork pieces for 2 minutes per side. Remove the meat to a plate.

In the same pot, sauté the onion for 5 minutes until soft, add the garlic and cook for another minute. Stir in the ají panca paste and cumin, and cook for 3–4 minutes until the base darkens and becomes fragrant.

Return the pork to the pot, add the drained dried potatoes, chicken stock, cloves and cinnamon stick. Bring to a boil, reduce the heat and simmer uncovered for 60 minutes, stirring occasionally.

Add the ground roasted peanuts and port wine, stir well and cook for another 10 minutes over low heat, until the stew thickens and the potatoes turn tender.

Taste the carapulcra, adjust with salt and black pepper if needed, stir and remove from the heat.

Let the stew rest for 10 minutes and serve hot.