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Adobo arequipeño

Name: Adobo arequipeño
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: PE
Ingredients: 1.2 kg pork shoulder or pork loin with some fat, cut into 6 large pieces; 500 ml chicha de jora (or 400 ml lager plus 100 ml cider vinegar); 5 tbsp ají panca paste; 6 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp black pepper; 2 tsp salt; 2 large red onions, cut into thick strips; 3 bay leaves; 500 ml water; to serve crusty bread (pan de tres puntas) or rolls

20m

Prépa

120m

Cuisson

Portions

Moyen

Difficulté

Porc mariné à la bière de maïs et au piment ají panca, mijoté avec de l'oignon rouge, servi au petit-déjeuner à Arequipa.

#peruvian#arequipa#pork#chicha-de-jora#aji-panca#stew#sunday

Portions

6portions

Ingrédients

Nutrition

calories470

protein40g

carbs14g

fat27g

fiber2g

Par portion

Étapes

Make the marinade

In a bowl, mix the chicha de jora with the ají panca paste, garlic, cumin, oregano, black pepper and salt until smooth.

500 ml chicha de jora
5 tbsp ají panca paste
6 cloves garlic
1 tsp cumin
1 tsp oregano
½ tsp black pepper
2 tsp salt

✅ C'est prêt quand : marinade is evenly combined and smooth

Marinate the pork

Turn the pork pieces in the marinade until well coated, cover and refrigerate for at least 6 hours, ideally overnight for the best flavor.

1.2 kg (6 pieces) pork
all marinade from step 1

✅ C'est prêt quand : pork is fully coated and chilled for at least 6 hours

Layer the pot

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Simmer slowly

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Serve

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Make the marinade

In a bowl, mix the chicha de jora with the ají panca paste, garlic, cumin, oregano, black pepper and salt until smooth.

500 ml chicha de jora
5 tbsp ají panca paste
6 cloves garlic
1 tsp cumin
1 tsp oregano
½ tsp black pepper
2 tsp salt

✅ C'est prêt quand : marinade is evenly combined and smooth

Marinate the pork

Turn the pork pieces in the marinade until well coated, cover and refrigerate for at least 6 hours, ideally overnight for the best flavor.

1.2 kg (6 pieces) pork
all marinade from step 1

✅ C'est prêt quand : pork is fully coated and chilled for at least 6 hours

Layer the pot

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer slowly

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Arequipa📅 Colonial era🍲 PE

Adobo is the Sunday breakfast of Arequipa, Peru's 'White City' in the southern Andes. Families get up early to eat it in picanterías, the city's traditional restaurants, where it's cooked overnight in clay pots over wood fires.

The word adobo comes from Spanish marinades, but the Arequipa version uses chicha de jora, the ancient Andean corn drink.