Porcus - Taberna Criolla

In Miraflores, Chef Giacomo Bocchio has created a temple dedicated to the pig at Porcus, blending Peruvian tradition with global techniques. The signature Pan con Chicharrón is a masterclass in texture, featuring panceta that is first confited to achieve a succulent interior and then fried until the skin reaches a glass-like crunch. It is served on a soft, toasted bun with sweet potato and a sharp salsa criolla that cuts through the richness. The Carapulcra Porcus is a standout, utilizing the ancient technique of hydrating sun-dried potatoes, resulting in a velvety stew enriched with chocolate and spices. Daring fusions appear in the Siu Mai, where pork and prawns are steamed to a delicate tenderness and served with an ají amarillo hoisin sauce. The aroma of applewood smoke defines the pulled pork, which is slow-cooked for hours until it shreds effortlessly. Porcus is a vibrant exploration of porcine excellence, where every dish is executed with technical rigor.