Crispy Pancetta with Garden Vegetable Rice


  • 2 lb (1 kg) pancetta, with skin
  • 2 cloves garlic, chopped
  • 1 ½ cups white rice, rinsed
  • carrot, diced
  • corn, off the cob
  • red onion, finely chopped
  • 1 tbsp ají amarillo Peruvian yellow pepper
  • 1 tbsp garlic purée
  • 1 tbsp ají panca or paprika, Peruvian red pepper
  • Salt and pepper, to taste
  • Peas to taste
  • Wash the piece of pancetta and make some superficial cuts crosswise in the skin. Season with salt and pepper to taste. In addition, smear the entire piece with olive or vegetable oil so as to achieve a crispy texture at the end of the cooking process.
  • On the Instant Vortex Air Fryer control panel, press Air Fry and then set time to 45 Minutes and temperature to 375˚F (190˚C). Press Start.
  • Place skin-side down. Halfway through the time, turn over so as to achieve the desired texture.
  • In the meantime, put the Instant Pot on Saute for 15 Minutes and make a sofrito with the onion, ají amarillo, paprika or panca, and garlic. Caramelize and add the pre-rinsed rice. Add salt to taste and the peas, carrot, or vegetables of your choice. I recommend using vegetable oil for the sofrito or 1 tbsp vegetable shortening to intensify flavors.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 12 Minutes.
  • Remove the piece of pancetta, cut to taste, and serve with the garden vegetable rice.
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