Butifarra is a characteristic Peruvian sandwich, created from an exquisite mix of pork meat. This dish has its roots in Spanish cuisine, where butifarra refers to a completely different sausage than the one enjoyed in Peru.
In Spain, butifarra is a sausage very different from the one prepared in Peru, where it has been adapted and enriched with local flavors.
It represents the fusion of culinary traditions that have come together to create a unique delicacy. We hope you enjoy it to the fullest!
Butifarra
Ingredients
4 kilograms of Pork leg
1 tablespoon of Aji mirasol paste
1 tablespoon of Aji panca paste
1 teaspoon of Cumin
1 tablespoon of Ground garlic
1 tablespoon of Pepper
½ cup of Achiote oil
15 French bread, roll, or ciabatta
Lettuce leaves
Creole sauce
1 pinch of Salt
Preparation
Step 1 : First, make transverse cuts on the meaty parts of the pork leg and season with the Aji mirasol paste, Aji panca, cumin, ground garlic, pepper, and salt.
Step 2 : Then, roll and tie the pork leg with string and place it in a pot with plenty of boiling water and salt.
Step 3 : Cook over low heat for approximately an hour and a half.
Step 4 : Once the time has passed, remove the ham from the heat and place it on a serving platter.
Step 5 : Pour achiote oil over the surface, covering it completely.
Step 6 : Next, slice the ham into thick pieces.
Step 7 : Open the bread and place a leaf of lettuce, slices of ham, and creole sauce inside each.
Step 8 : Finally, serve the dish.
If you enjoyed this recipe, don't miss the next one!
Join the WhatsApp Channel to get it instantly
Subscribe via email to get the newsletter
