Entree: Peru – Andean Highlands – Adobo Arequipeño (Slow-braised Arequipa-style pork simmered in a garlicky, vinous red sauce flavored with aji panca and regional spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 2 hrs

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 2-inch pieces
- 1 1/4 cups (300 ml) chicha de jora or dark beer
- 1/3 cup (80 ml) red wine vinegar
- 6 cloves garlic, peeled and mashed (about 18 g)
- 3 tbsp (45 ml) aji panca paste (or rehydrated aji panca, blended)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 bay leaves (2 leaves)
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) brown sugar or grated panela
- 1/2 tsp (1.5 g) ground annatto (achiote) or 1 tbsp (15 ml) annatto oil (optional for color)
- 3 medium potatoes, peeled and halved, about 1 lb (450 g) total (for serving; optional)
- Salt and freshly ground black pepper
- Fresh cilantro or parsley for garnish

Instructions

1. In a large bowl combine chicha or beer, red wine vinegar, mashed garlic, aji panca paste, cumin, oregano, brown sugar, annatto (if using), and a pinch of salt and pepper. Add the pork pieces, toss to coat, cover and refrigerate to marinate for at least 2 hours or overnight for best flavor.
2. Heat the vegetable oil in a heavy ovenproof pot or deep skillet over medium-high heat. Remove pork from marinade (reserve marinade) and brown the pieces in batches until well seared, about 3–4 minutes per side. Transfer browned pork to a plate.
3. Add the sliced onion to the pot and sauté until soft and translucent, about 4 minutes. Pour in the reserved marinade and add the bay leaves, scraping up any browned bits from the bottom of the pot.
4. Return the pork to the pot, bring to a gentle simmer, then reduce heat to low, cover and simmer gently for 1 to 1 1/2 hours until pork is tender. Alternatively, place covered pot in a 325°F (160°C) oven for 1 to 1 1/2 hours.
5. If using potatoes, add them to the pot about 25–30 minutes before the end of cooking so they cook through in the adobo sauce.
6. Uncover and simmer 5–10 minutes more to reduce and concentrate the sauce if needed. Adjust seasoning with salt and pepper. Remove bay leaves.
7. Serve hot with steamed rice or boiled potatoes, garnished with chopped cilantro or parsley.