Cut the pork (preferably ribs, as used for chicharrón) into pieces. Marinate with salt, pepper, and lemon juice for about 30 minutes, or while you prepare the other ingredients.

In a pot, heat oil and brown the pork on all sides. Remove the pork and, in the same pot, sauté the diced onion until softened.

Add the chopped chili pepper, and after a few minutes, add the garlic, salt, pepper, MSG (if using), and the aji panca paste. Cook the mixture until the seasoning is ready (you'll know it's done when it thickens and bubbles on the spoon).

Add the diced carrot and hot water. Return the pork to the pot and cook until the pork is tender.

Remove the pork (this helps the rice cook up fluffy). Taste and adjust the salt—it should be a bit salty. Add the rice and green peas, and cook. When the rice is done, return the pork to the pot to warm it through. The dish should be slightly oily.

If you like, serve with Onion Salsa.

For the onion salsa: Rinse the sliced onion with salt, place in a bowl, and add salt, pepper, lemon juice, chopped chili pepper, and a drizzle of oil. Let it marinate for about 10 minutes.