½ cup papa seca (dried potatoes)
500g pork neck, diced
3 tbsp olive oil
4 cloves garlic, chopped
1 onion, chopped
1 stick celery, cut into chunks
1 tsp ground cumin
2 tbsp hot red chilli paste (aji panca)
2 tbsp yellow chilli paste (aji Mirasole)
250ml dry white wine
¼ cup red wine vinegar
800ml beef stock
1 large desiree potato, cut into chunks
¼ cup dark (80%) chocolate chips
100g peanuts, lightly toasted, crushed
3 spring onions, chopped
In a frypan over a medium-high heat, toast the papa seca for 5 minutes until golden, then place them in a bowl with a few cups of cold water. Leave them to soak for 30 minutes, then drain off and set aside.
Heat a large non-stick pan or pot over high heat and season the pork with salt and pepper. Add the meat to the pan with some extra virgin olive oil and brown all over. Add the garlic, onion and celery and sauté for a few minutes until soft.
Reduce the heat to medium and add the cumin, red and yellow chilli pastes and stir for 1-2 minutes before adding the port, white wine, vinegar and beef stock to cover. Stir to combine then add the potato, chocolate, half the peanuts and the papa seca. Bring back up to the boil, cover with a lid, then reduce the heat to a very low simmer and cook for 1-1.5 hours, stirring occasionally, until the pork is tender and the potatoes are cooked.
Garnish with fresh herbs and the remaining chopped peanuts and serve hot with steamed rice, if desired.
Note, you may need to add more liquid during the cooking process.