Pork Recipes | Peruvian Carapulcra & Red Tractor Pork | Red Tractor

Pork Recipes

Peruvian Carapulcra with Red Tractor Pork

Cara means face and pulcra means clean - a witty dig at the mess you’re likely to get into when tucking into this flavourful pork dish ...

Serves: 4 generous portions 


  • 50g unsalted peanuts
  • 900g Assured pork shoulder trimmed and diced
  • 400g floury potatoes, peeled and roughly chopped
  • 1 medium onion diced
  • 4 garlic cloves chopped
  • 400ml pork or vegetable stock
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons cumin
  • Bunch of fresh parsley thickly chopped
  • Rapeseed oil
  • Salt and pepper
  • Pitted black olives to garnish
  • Boiled rice to serve


  1. Brown the pork in batches in a hot pan with the oil. Set aside.
  2. Add the onion and garlic to the pan and lightly brown, then add in the peanuts, paprika and cumin and cook for 5 minutes over moderate heat.
  3. Return the pork to the pan and mix in. Add the stock and bring up to the boil then reduce to light simmer.
  4. After an hour, add the potatoes and continue cooking till pork is cooked through and succulent.
  5. Serve up the stew over boiled rice, garnished with chopped black olives, parsley and crushed peanuts.

Chef’s Tip: Carapulcra is traditionally thickened with papaseca (dried potatoes). You can achieve the same effect by choosing a floury variety of potato and cooking it for long enough that it begins to break.

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