Place <quantity>1</quantity> chopped red onion, <quantity>1</quantity> chopped scallion, <quantity>4</quantity> garlic cloves and <quantity>½</quantity> chopped red bell pepper in a blender. Season with abundant salt and black pepper

Add <quantity>1<unit>tsp</unit></quantity> of cumin and <quantity>1<unit>tsp</unit></quantity> of fresh thyme

Add <quantity>1<unit>tbsp</unit></quantity> of rum and <quantity>½<unit>cup</unit></quantity> of beer. Blend until well combined

Cut <quantity>600<unit>g</unit></quantity> of pork shoulder into medium-sized pieces and transfer to a pot

Pour the marinade over the pork and marinate overnight in the refrigerator

Cook the pork in the marinade over low heat for at least 2h until the meat is tender

Place <quantity>8</quantity> yellow potatoes in a pot and cover with water

Add a generous pinch of salt, bring to boil and simmer until cooked through

Finely chop <quantity>1</quantity> green onion

Drizzle a pan over medium-low heat with vegetable oil into and add the chopped green onion

Season with salt and black pepper to taste and sauté until the onion is translucent

Drain the cooked potatoes and mash them whole with a fork

Add the sautéed green onion to the mashed potatoes and add salt to taste

Crumble <quantity>¼<unit>cup</unit></quantity> of queso fresco directly over the mashed potatoes and season with black pepper to taste

Gently mix all the ingredients together to form a smooth, velvety purée. Do not over knead

Grease your hands with vegetable oil and make round and flat circles with the purée

Remove the meat from the pot. Preheat enough oil to deep fry the meat

Chop <quantity>1</quantity> red onion

Trim, deseed, and chop <quantity>1</quantity> aji amarillo pepper

Chop <quantity>2</quantity> garlic cloves

Peel and chop <quantity>1</quantity> tamarillo

Drizzle a frying pan with vegetable oil and add the onion and aji amarillo pepper. Sear them over medium heat

Season with salt to taste and add the tamarillo

Drizzle with vegetable oil and add the garlic. Sautée until golden

Transfer to a blender and add <quantity>1</quantity> egg yolk

Season with salt and black pepper to taste. Add <quantity>¼<unit>cup</unit></quantity> of vegetable broth

Blend at medium-low speed and add a stream of vegetable oil to emulsify the mixture

Add coriander leaves to taste and blend until smooth and homogeneous

The tomato & chili sauce is ready

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a pan over medium heat and add the potato patties in batches

Sear them on both sides

Season with salt to taste. The lapingachos are ready

Fry the pork in batches until golden brown. Transfer to a tray lined with kitchen towels. The fried pork is ready

Spoon the Tomato & Chilli Sauce to taste and plate the Lapingachos

Plate the Fried Pork and garnish with fresh herbs

Season with flaky salt to taste and add some edible flowers. The fried pork, lapingachos & chili sauce is ready

Enjoy!