Pork Chicharrones with Quinoa Salad

Preheat the oven to 200°C (400°F). Put the pork jowls in a roasting tin and bake for 30 minutes. While this is cooking, in a large saucepan over a high heat boil the garlic, ginger and spices together with 2.5 litres (85 fl oz/10 cups) of water to create a quick stock. 

Once the pork is cooked, pour the stock over and cover the tray with foil. Reduce the oven temperature to 150°C (300°F) and roast the pork for another 1.5 hours. Remove from the oven and leave it at room temperature to cool. Once it’s cooled, break the jowl into pieces using your hands; it should be soft and break easily. 

For quinoa salad, in a small bowl combine the chilli paste, lime juice, garlic, orange zest and olive oil and set aside. 

To assemble the criolla salad, remove the onion from the ice-water and combine with the tomato and coriander and set aside. 

In a large bowl combine the remaining quinoa salad ingredients and dress with the aji chilli dressing. 

In a large saucepan heat the oil to 180°C (350°F). Fry the pork until golden and crisp to create chicharrones. On a large platter sprinkle the quinoa salad everywhere, top with the chicharrones and then spread the criolla salad all over the dish.