Ingredients
- 800 g pork, in pieces
- 3 tablespoons ají panca paste
- 1 tablespoon ají mirasol paste
- 2 red onions
- 5 garlic cloves
- 250 g chicha de jora
- 1 teaspoon oregano
- 1 teaspoon cumin
- 30 g oil
- Salt, pepper and bay leaf
Step-by-step
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- Marinate the pork with the ají panca, garlic, cumin, oregano, salt, pepper and chicha de jora for 2 hours or overnight.
- Put one onion and the rest of the garlic in the mixing bowl, chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and ají mirasol. Sauté 6 min/120°C/speed 1.
- Add the meat with its marinade and the bay leaf. Cook 10 min/100°C/reverse/spoon speed.
- Add the other onion in thick wedges. Cook 50 min/95°C/reverse/spoon speed until the meat is tender.
- Adjust the salt. Serve with bread or sweet potato.
Tips
- Traditionally eaten on Sunday mornings in Arequipa.
- The longer the meat marinates, the deeper the flavor.
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