Peruvian pork adobo
Peruvian pork adobo is a traditional dish from a city called Arequipa.
Ingredients
- 1.2 kg pork shoulder
- 500 ml kombucha (you can also use chicha de jora, white wine, or 400 ml white wine + 100 ml apple cider vinegar)
- 4 cloves garlic minced
- 50 g ají panca (Peruvian red chilli) paste
- 1 tsp ají amarillo (Peruvian yellow chilli) powder
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1/2 bunch fresh oregano
- 1 tbsp achiote or annato seeds, optional
- 2 tbsp lard, tallow or ghee
- 2 tsp salt
- 3 large red onions sliced
- 1 tbsp whole red peppercorns
To serve
- 4-5 small sweet potatoes baked
Instructions
- Cut pork in 4 - 5 portions, place in a ziplock bag or container and add kombucha, garlic, chillies, black pepper, cumin, and oregano. Marinate overnight in the fridge.
- Heat fat at low heat in a heavy-bottomed pot. If you're using achiote (or annato seeds), add them to the fat and let infuse for a minute or two, then drain the coloured fat, discard achiote and return fat to the pot.
- Crank up the heat, lift pork out of its marinade (reserve it) and brown on all sides.
- Add marinade, salt and onions.
- Wrap red peppercorns in cheesecloth and tie with kitchen thread or pop them in a stainless steel tea infuser, and place in the pot.
- Bring to a boil, reduce heat and simmer for about 2 hours, until the pork is tender.
- Remove the lid, fish the pork and peppercorn package (which you can discard) out of the pot, and crank up the heat again to reduce the sauce if you like it thicker.
- Serve pork topped with sauce, with baked sweet potatoes and salad on the side.