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Crush the garlic cloves and mix to a paste with the annatto, cumin, and salt and pepper to taste. Spread this on the pork, put the pork into a baking dish, cover loosely with foil, and refrigerate overnight. Put the pork, and any liquid in the pan, into a very large saucepan or kettle and pour in enough water to cover it. Cover, bring to a boil, reduce the heat to low, and simmer gently until the meat is tender, 2-1/2 to 3 hours. When it is cool enough to handle, remove it from the cooking liquid and pat it dry with paper towels. Heat the lard in a very large skillet or baking dish and saute the pork until it is browned all over. Transfer the pork to a serving platter and serve hot, sliced with rice or potatoes, a green vegetable or a salad, or allow to cool and use to make Butifarras (Peruvian Ham Sandwiches). |