Pork adobo or chancho is a delicious Peruvian dish originating from the South of the country that captivates the palates of all who try it.
Let's explore the popular Peruvian dish known as pork adobo. This traditional recipe has its roots in the fusion of indigenous and Spanish ingredients during the colonial period in Peru.
It is an iconic dish that has endured over time, being an important part of Peruvian cuisine, characterized by its sweet and spicy flavor, which comes from a mixture of ingredients such as ají panca, garlic, vinegar, cumin, chicha de jora, and other spices.
The pork is marinated in this mixture for several hours, then slowly cooked to achieve a unique and delicious flavor.
Feel free to prepare this delicious recipe and enjoy a unique gastronomic experience.
Pork Adobo
Ingredients
1 ½ kilogram of Pork
7 Garlic cloves, crushed
¾ cup of Red vinegar
1 teaspoon of Ground cumin
½ cup of Oil
1 pinch of Salt
Achiote seeds
1 cup of Ají panca paste
3 Sliced thick julienne onions
1 pinch of Pepper
3 tablespoons of Water
Preparation
Step 1 : Clean and cut the pork into pieces, then season with achiote, cumin, salt, pepper, and half of the garlic.
Step 2 : Add vinegar, water, onions, and ají panca, letting it marinate for 24 hours.
Step 3 : In a pot, fry the remaining garlic in oil and add the pork pieces, half of the marinating liquid, and the onions.
Step 4 : Cover the pot and simmer until the meat is cooked and tender, and the marinade juice thickens.
Step 5 : If necessary, add 1 cup of boiling water to keep it juicy.
Step 6 : Finally, serve with white rice and cooked sweet potatoes, yuca, or potatoes.
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