Aji panca is a variety of chile pepper that grows in the valleys of the Andes. High in capsaicin, antioxidants and vitamin C, the panca pepper is a long, bright pepper with a peculiar dark red color color. It has a strong but mild flavor and is often used dried, smoked or as a paste to prepare the flavorful and colorful dishes characteristic from some South American countries.
Spicy Pork (Serves 4)
2 pounds boneless pork, cut in pieces
1 small onion, finely chopped
2 teaspoons vegetable oil
1/4 cup white vinegar
1 tablespoon ají amarillo paste
1 tablespoon ají panca paste
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup orange juice
In a glass bowl, mix together the vinegar, ají pastes, garlic powder, cumin, salt and pepper. Mix well and pour into a bigger bowl. Add the pork, mix all well, cover and marinate it for at least an hour.
Heat oil in a large skillet and add chopped onions, stir and cook well until they are soft and transparent. Remove pork from the bag and reserve marinade aside. Cook pork until nicely browned on the outside. Add orange juice, the marinade and mix well. Reduce heat, cover and simmer for 30 minutes, or until the pork is tender.
Serve with a side of mote pelado and garnish with the parsley leaves on top.