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1. In mixing bowl, combine the salt, black pepper, cumin, and garlic powder; mix well
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2. Evenly coat and rub mixture all over pork shoulder & pork belly
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3. In a large, straight-sided saute pan, over medium-high heat add 2 TBL of vegetable oil
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4. Sear pork until well caramelized, 3 to 5 minutes per side. Remove pork from, set aside
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5. Add onions & garlic back to pan and cook until translucent, about 10 minutes.
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6. Pour in the chicken stock & remaining 2 cups of vegetable oil
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7. Return the pork to the pan and simmer until the stock has evaporated and pork is tender, simmering only in oil, about 2 hours
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8. Remove pork from oil & set aside
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9. Strain oil into a clean saute pan & heat over medium-high heat and fry the pork until crispy, 2 to 3 minutes per side.
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10. Lift the pork out of the oil and chop it coarsely
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1. In a large pot, salt water generously, bring to a rolling boil. In a large bowl Prepare ice bath with more ice on hand as needed to keep water cold
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2. Blanch peas in boiling water until tender, approximately 2 to 3 minutes Immediately transfer peas to ice bath, cool then drain. Set aside.
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3. In a large bowl, combine peas, hominy, carrots, onion and cilantro. Mix well to combine.
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4. Stir in garlic, olive oil and lime juice. Season to taste with salt.
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5. Cover & chill thoroughly before serving
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1. In mixing bowl, combine chile, tomato, onion, scallion, parsley, cilantro, vinegar, lime juice, olive oil and agave nectar. Mix well to combine
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2. Remove half of the vegetables & reserve in separate bowl
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3. Pulse the remaining half mixture in a food processor until all vegetables are finely chopped. It should not be a smooth sauce.
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4. Fold in the reserved chopped vegetables. Season to taste with salt & chill before serving
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1. Mix the chopped pork with the hominy salad and serve with the Ecuadorian chile sauce on the side. Garnish with the toasted corn nuts and pickled aji chiles
