By Patrick HiegerIt’s likely that with Easter just around the corner, you’ve already made dinner plans that most likely involve pig in some fashion. However, if you’re tired of the hog on a stick with an apple stuffed in its mouth, acclaimed chef and owner Mitsuharu Tsumura of Maido in Lima, Peru, has a different option for you. Drawing upon his heavy Nikkei leanings, as well as some classic Peruvian cooking, Micha, as he’s lovingly known, has come up with a dish that’s as easy to make as it is delicious to eat. Chaufa criolla con chicharron de pejerey might sound complicated, but it’s as easy as fried rice with fried fish. Dress that up with a tangy onion mixture, and you’ve got yourself an unforgettable Sunday dinner. Provecho!