Butifarra péruvienne

Rub the pork all over with the garlic, cumin, pepper, oregano, vinegar and salt. Let it sit at room temperature for 30 minutes so the flavours soak in, or cover and marinate in the fridge overnight for more flavour.

• 800 g pork leg
• 2 cloves garlic
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1 tbsp red wine vinegar
• 1 1/2 tsp salt

✅ C'est prêt quand : the pork is evenly coated with the rub

Put the seasoned pork in a large pot with the bay leaves, cover with the water (1 litre) and bring to a boil. Lower the heat and simmer gently, covered, for about 1 1/2 hours, keeping the heat low so the meat stays moist.

• 800 g seasoned pork
• 2 bay leaves
• 1 litre water

✅ C'est prêt quand : the pork is fork-tender and reaches 74°C / 165°F inside