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Pork adobo — cropped photograph of the dish

Peru

Pork adobo

Pork adobo

Pork adobo

Pork shoulder marinated in chicha de jora, panca chili, and vinegar, then slow-simmered with onions and rocoto.

Pork shoulder marinated in chicha de jora, panca chili, and vinegar, then slow-simmered with onions and rocoto.

Pork shoulder marinated in chicha de jora, panca chili, and vinegar, then slow-simmered with onions and rocoto.

Préparation
15 min + 12 h of marinating
Cuisson
1 h 40 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 1 kgpork shoulder
  • 0,5 tbspgarlic puree
  • 4 tbsppanca chili paste
  • 3 tbspred wine vinegar
  • 1 lchicha de jora
  • 3 piecesred onions, one grated and two sliced into rings
  • 1 tbspfresh oregano
  • 0,25 tspallspice
  • 1 piecerocoto chili
  • 4 sprigssprigs of oregano, leaves picked, for garnish
  • as neededbread, to serve
  • as neededsalt
  • as neededpepper

Préparation

  1. Cut the pork into 3 × 2 cm pieces. Add the garlic puree, panca chili, vinegar, chicha, and grated onion. Season with salt and pepper and let marinate in the refrigerator for at least 12 hours.
  2. Transfer the meat and marinade to a Dutch oven. Add the oregano and allspice, then simmer covered over low heat for 1 hour and 30 minutes.
  3. Add the onion rings and cook for 5 minutes. Add the whole rocoto and cook for another 5 minutes, until it reaches a soup-like consistency.
  4. Remove the rocoto, sprinkle with oregano, and serve with bread.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.