Arequipa-Style Pork Adobo Recipe: Traditional and Delicious to Share

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Pork adobo is a traditional Peruvian dish characterized by its bold and spicy flavor, making it a favorite during festivals and celebrations in Peru.

How to Prepare Pork Adobo?

Pork adobo is prepared by marinating pork meat in a mixture of spices, chicha de jora (fermented corn drink), and ají panca (Peruvian red chili) for several hours, then slow-cooking it to achieve a tender and juicy texture.

Peruvian Pork Adobo Recipe

Prep Time: 20 minutes
Cook Time: 2 hours
Calories: 300 kcal
Servings: 4 people

Ingredients

• 1 kg pork loin
• 4 cloves garlic, minced
• 2 tablespoons ají panca (Peruvian red chili paste)
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup vinegar
• 1 cup chicha de jora (fermented corn drink)
• Oil for frying

Instructions

1. In a large bowl, mix the minced garlic, ají panca, cumin, oregano, black pepper, salt, vinegar, and chicha de jora. This mixture will serve as the marinade for the adobo.

2. Cut the pork into medium-sized pieces and add them to the marinade. Ensure the meat is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight.

3. After marinating, remove the pork from the marinade and reserve the marinade. In a large pot, heat some vegetable oil over medium-high heat. Add the pork and sear it on all sides until browned.

4. Once the pork is browned, add the reserved marinade and reduce the heat to medium-low. Cover the pot and simmer for about 2 hours, or until the meat is tender and easily falls apart with a fork.

5. Stir occasionally and add water if needed to maintain the adobo’s consistency. Serve the pork adobo hot, accompanied by white rice and boiled yuca.

Nutritional Porperties

Pork adobo is an excellent source of high-quality protein, as well as iron, zinc, and B-complex vitamins, which are essential for energy production and nervous system health. Thanks to its marinade with chicha de jora and ají panca, it also contains antioxidants and anti-inflammatory compounds that may contribute to digestive and cardiovascular health.

History of Arequipa-Style Adobo

Arequipa-style pork adobo originates from the city of Arequipa, in the southern region of Peru, a significant hub of cultural and commercial exchange throughout history. Traditionally, pork adobo is cooked in large clay pots, which contribute to its unique flavor and texture. This dish reflects the blend of culinary influences that characterize Peruvian gastronomy.

Did You Know?

Pork adobo is traditionally consumed during the celebration of the Señor de los Milagros (Lord of Miracles) in Peru. Throughout the month of October, thousands of people gather in processions carrying the image of the Señor de los Milagros.