Preparation

In a large and thick pot (or perol) put 1 cup of water and pour the 2 kilos of pork.
boil until the water is consumed and the meats begin to ooze their own fat.
season only with salt. stir constantly so that the prey browns regularly.
brown the sliced ​​boiled potatoes.
Serve with corn or corn mote, onion salad, golden potato, and the emblematic mint.

Ingredients

  • 2 kilos of chopped pork (preferably ribs)
  • 2 kilos of boiled potatoes
  • 2 kilos of boiled corn (or mote)
  • 1 onion (julienned)
  • good herb
  • Salt