To start today, pork adobo is a rich Peruvian dish that comes from the South of Peru and that everyone loves.
Pork marinade is a recipe with a lot of tradition. To be faithful to the preparation technique, the seasoned meat must be left to marinate overnight.
Among all the seasonings, oregano is one of the essentials, as it adds a lot to the flavor. This dish is easy to prepare and is served with yellow sweet potato and white rice.
I don’t make you wait any longer, delight your whole family with the recipe for the Peruvian pork marinade.
Peruvian Adobo de Cancho – Pork Adobo Recipe
Ingredients
- 1½ kg of pork neck cut into large pieces
- 2½ tbsp of liquefied panca pepper
- 1½ head of minced garlic red vinegar salt
- 4 bay leaves
- 2½ cup of chicha or beer
- ¾ bundle of oregano
- ¾ bundle of peppermint
- 2 rocotos (big red chili pepper)
- 6 gr of ground black pepper
- 2 chopped onions
- 5 onions, cut into thick strips
- 1 ground cinnamon
Instructions
- At first we make a concoction with 2½ tablespoons of liquefied panca chili pepper, 1½ head of ground garlic, a splash of red vinegar, 2½ cups of chicha (beer) and add it to 1½ kg of pork neck cut into large pieces, leaving it to marinate overnight.
- The next day we add to the meat 4 bay leaves, ¾ a bundle of oregano, ¾ a bundle of mint and 6 gr of ground pepper.
- Now in a preferably clay pot we sweat 2 very finely chopped onions over low heat.
- We add the meat to the pot with all its maceration and we also add more chicha to cover it and let it simmer for 1 hour.
- After time add 4 onions cut into thick strips, bring to a boil and remove the meat.
- Now we let the marinade juice continue to boil for 15 more minutes until it reaches the marinade point.
- At last, we add a pinch of ground cinnamon, 2 whole rocos, we return the meat, we give it a boil
The Secret of Flavor, before adding the marinade liquid to the pot, add a couple of tablespoons of water, as it tends to dry out after marinating time.
Adobo de Chancho History
It is an ancient Peruvian dish originally from Arequipa that has passed its recipe from generation to generation until it reaches these modern times.
Peruvian Adobo de Chancho Nutritional Values
Pork meat provides a large amount of proteins and vitamins of group B, it is also an excellent option in the diet, since the fatty acids it contains are monounsaturated, which makes it, together with chicken meat, one of the better chances of eating low-fat meat.
Accompaniment
It can be served with:
- A portion of white rice,
- A piece of bread,
- Boiled potatoes cut in slices,
- Boiled sweet potatoes cut in slices.
- Boiled cassavas cut in 2 pieces
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If you want to know more of Peruvian cuisine, see our sections of appetizers, soups, seconds and more.
Besides, your can check more recipes for you on our next section with more recipes recommended for you Enjoy!
