Meat
Arequipa-Style Pork Adobo
Pork marinated in chicha and panca chili, a Sunday dish from southern Peru.
Gluten-free
Ingredients
- 800 g pork, in pieces
- 2 red onions, in wedges
- 6 garlic cloves
- 3 tablespoons ají panca paste
- 2 cups chicha de jora
- 1 teaspoon Peruvian oregano
- 2 whole ají panca chilies, soaked
- 1 teaspoon cumin
- Salt and pepper
Step-by-step
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- Marinate the pork with ají panca, ground garlic, cumin, oregano and chicha for 1 hour (outside the mixing bowl).
- Put the garlic and a piece of onion in the mixing bowl and chop 4 sec/speed 5.
- Add oil and sauté 4 min/120°C/speed 1.
- Add the pork with all its marinade and the whole chilies. Cook 70 min/100°C/reverse/spoon speed.
- Add the onion wedges and cook 12 min/100°C/reverse/spoon speed so they stay whole.
- Adjust salt and pepper. Serve brothy with bread or rice.
Tips
- In Arequipa it's eaten Sunday mornings with rustic bread.
- The longer it marinates, the deeper the flavor.
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