Crispy pork

Directions

1. If using dry mote, soak in unsalted warm water overnight then without changing the water bring to a boil then reduce heat and simmer until tender.

2. Grind the black pepper, cumin, garlic, aji de colorado, lemon and oregano together to form a paste

3. Rub the paste over the pork ribs and let sit for about 15 minutes.

4. In a large dutch oven, add enough canola oil to cover the bottom of the pot 1/4 inch deep.

5. Salt the pork ribs and add to the pot.

6. Cook slowly over a low flame, turning occasionally. Cook until the pork is crispy.