Sham bar Recipe

During the cold winter it is customary to look for different recipes that can help you warm up. Most prefer a stew, and one of the most nutritious in Peru is this recipe that we provide you. As for the history of sham bar, it is long, but we emphasize that this dish originates from La Libertad, then migrated and became the flagship dish of the province of Trujillo. It was the main food of the workers, and that is why it is customary to find it in all restaurants in Trujillo, specifically on Mondays. It is believed that being a nutritious dish is a good way to start the week with a lot of energy. This soup is made from different legumes such as: wheat, beans, zarandaja and chickpeas.

Do you want to know how the sham bar is prepared?  we want to teach you how to prepare this delicious stew from your home. Follow these steps and make a delicious Peruvian sham bar soup!

Ingredients to make Sham bar:

• 180 grams of cooked wheat
• 180 grams of cooked chickpeas
• 150 grams of cooked zarandaja
• 150 grams of bay beans
• 100 grams of peeled beans
• 400 grams of pork belly
• 3 tablespoons of achieve oil
• 1 tablespoon yellow pepper paste
• 2 tablespoons of jay panda paste
• 1 tablespoon garlic paste
• 1 pinch of cumin
• 1 pinch of black pepper
• 250 grams of smoked pork rib
• 1 sprig of coriander
• 1 sprig of mint
• 1 medium red onion

How to make Sham bar:

1

To start with this easy sham bar recipe it is important to soak all the beans, chickpeas, zarandaja, wheat and beans for 24 hours beforehand. After the time, cook the legumes in a medium pot with water until they are cooked. Strain and reserve in different containers.

2

In the event that you do not have achieved oil, it is important to cook very carefully. In a medium skillet, add a splash of oil over medium heat and add a little achieve seed and turn off. Strain and reserve the oil.

3

Cut the pancetta into medium pieces and the red onion into small squares for the dressing.

4

In a medium saucepan add a splash of achieve oil, approximately 3 tablespoons. When hot, add the red onion and cook until translucent.

Tip: add a pinch of salt to make it dehydrate faster.

5

Add the garlic paste, the yellow pepper and the panda pepper. Move with the help of a spoon approximately 3-4 minutes.

6

Add a pinch of oregano, ground black pepper, and cumin. Cook approximately 2 minutes.

7

In a large pot place the pork pieces and add 1 liter of water. Let cook for approximately 30 minutes, once the time has passed, remove the pieces of pork and the sprig of mint.

8

Also add the beans and peeled beans. The Peruvian sham bar recipe is almost there!

9

Move with a spoon and add the pork ribs and the dressing. Add water or pork stock to cover and cook over medium heat for about 30 minutes, stirring occasionally to prevent the ingredients from sticking.

10

While the soup is cooking, add a splash of vegetable oil in a tall pot and cook the chicharrón with the previously boiled pork belly and set aside.

11

Once the time is up, add salt and serve with cantata serene or pork rinds. Decorate with chopped parsley. Ready to eat!

Sham bar and other Peruvian recipes

This soup has high protein content due to the amount of beans it contains. It is considered an energetic dish, since it contains iron, calcium, vitamins B and E, folic acid and thiamin.