Crispy Guinea Pig, Choclo, Goat Cheese Stuffed Rocoto Chile, and Muña Oil

Heat the water bath of an immersion circulator to 140F. Season guinea pig with salt and garlic and coat with olive oil. Transfer to vacuum bag with remaining ingredients and seal. Cook sous vide in immersion circulator for 12 hours.

Roast guinea pig bones and transfer to small pot with onion, carrot, celery, and poro poro. Cover with water and gently simmer over night. Strain through chinois, season with salt, cover, and keep warm.

In a small bowl, combine goat cheese and onion confit. Fold in sour cream and season with salt. Stuff rocoto peppers with goat cheese mixture. Cover and set aside.

Prepare and heat grill. Heat oil in sauté pan and heat over high flame. Remove Guinea Pig from immersion circulator and rest 7 minutes in sealed vacuum bag. In another sauté pan, heat butter and sauté choclo kernels until they begin to turn golden brown. Season with salt, drain, and keep warm. Portion Guinea Pig into 7 rectangles of equal size. When oil in remaining pan is about 340F, season Guinea Pig with salt and sear skin-side down until golden brown and crisp. Grill vegetables until charred and tender; season with salt. With a sauce spoon, plate a streak of potato pure. Spoon a little Sauce onto the thin end of the streak and top with Guinea Pig. On the thick end of the streak, place an ear of baby corn, a baby carrot, a baby turnip, and a Brussels sprout in a cluster. Slice Stuffed Rocoto Chiles into rings and arrange 3 around vegetables. Arrange 4 kernels choclo between Guinea Pig and vegetables. Garnish with micro greens and small amount of muña oil.