Recipe of Tacacho with Cecina and Cocona Salad

Step 1 : In a skillet over low heat, add a tablespoon of vegetable oil to fry the pork fat until it turns into lard.

Step 2 : Once fried, remove the fat and set aside the lard.

Step 3 : In the same lard, fry the pork belly cubes until they become fried pork cracklings, then remove and set aside.

Step 4 : Peel the green plantains and cook them to your liking: on the grill, boiling them, or frying slices in hot oil.

Step 5 : Meanwhile, in a separate skillet, fry the pieces of cecina.

Step 6 : Once the plantains are ready, mash them in a bowl with a pestle or fork, add a pinch of salt, and mix.

Step 7 : Next, incorporate the fried pork cracklings, mash and mix, followed by the reserved melted pork fat.

Step 8 : Adjust salt to taste and form balls with the mixture.

Step 9 : For the cocona salad, cut the coconas into small squares and add lemon juice to prevent oxidation, then mix with diced onion, vegetable oil, and aji charapita.

Step 10 : To serve, place a ball of tacacho on a plate, a piece of cecina, and a side of cocona salad.