Andean Pork Loin with Arracacha Purée and Earthy Accents

"Recipe for a dish served on a black stone or slate deep plate with a central indentation of arracacha puree. Two angled cuts of pork loin glazed with chicha de jora reduction placed on the puree. Cubes of oca scattered like small amber rocks. Mashua chips placed vertically on oca cubes resembling dry leaves emerging from the earth. A small smoking container with dried muña and burnt cinnamon or essence on the side to provide Andean aroma at serving."

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7/14/2025

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Tender pork loin glazed with chicha de jora reduction atop silky arracacha purée, accented by amber oca cubes and vertical mashua chips, served with a smoky muña and cinnamon aroma.

andean pork glaze rootvegetables aroma gourmet

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Name: Andean Pork Loin with Arracacha Purée and Earthy Accents
Yield: 2
Ingredients: 2 pork loin medallions (about 6 oz each); 1 cup chicha de jora (corn beer) or substitute dry sherry; 2 large arracacha roots (about 1 lb), peeled and chopped; 1/2 cup heavy cream; 1 tbsp unsalted butter; 1/2 lb oca tubers, peeled and cut into 1/2-inch cubes; Vegetable oil for frying; 1 mashua tuber, peeled and thinly sliced; Salt and freshly ground black pepper to taste; 1/4 tsp ground cinnamon; Dried muña leaves for smoking; Optional: cinnamon stick or cinnamon essential oil for aroma

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