Name: Adobo Arequipeño
Prep time: 39 min
Cook time: 195 min
Total time: 234 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1000 g pork shoulder; 2 pcs onion; 6 cloves garlic; 4 tbsp ají panca paste; 0.5 tsp ground cumin; 0.5 tsp ground black pepper; 8 pcs allspice; 2 tsp dried oregano; 2 leaf bay leaves; 360 ml chicha de jora; 30 ml red wine vinegar; 1 to taste salt; 45 ml vegetable oil; 250 ml water; 1 pcs rocoto pepper; 6 slices three-cornered bread

Instructions

Cut the pork shoulder into large 4–5 cm chunks and make a few shallow cuts into each piece.

In a bowl, combine the pork, onion, garlic, ají panca paste, cumin, black pepper, allspice, oregano, bay leaves, chicha de jora, red wine vinegar and salt; cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the pork and sear the pieces for 5–7 minutes, turning, until lightly browned on all sides.

Pour in all the marinade liquid, add the onion, garlic and 250 ml water, bring to a gentle simmer, cover and braise over low heat for 60–75 minutes, until the meat is tender.

30 minutes before the end of cooking, add a whole rocoto with the stem removed; do not pierce it so it doesn't burst, and carefully remove it once the braising is done.

Remove the lid and simmer for another 10–15 minutes to reduce the sauce to a thick consistency; discard the bay leaves and adjust the salt to taste.

Serve the adobo hot in deep bowls with plenty of the thick sauce; traditionally accompanied by pan de tres puntas (three-cornered bread).

Adobo Arequipeño

Ingredients

Instructions

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