Chugchucaras

Method

Heat oil in a large heavy-bottomed pot and brown the pork belly chunks on all sides until golden, about 8-10 minutes. Add the chopped onion, garlic, and cumin seeds, then stir-fry for 2-3 minutes until fragrant. Add the cubed potatoes and corn, stirring well to coat with oil, then pour in the water and season with salt and black pepper. Bring to a boil, then reduce heat and simmer covered for 45 minutes until the pork is tender and potatoes are cooked through. Remove the lid and continue cooking for another 10 minutes to reduce the liquid slightly and allow the pork to crisp slightly. Taste and adjust seasoning, then serve hot garnished with fresh coriander.