Entree: Peru – Arequipa – Adobo Arequipeño (Arequipa-style slow-braised pork marinated in chicha and regional red pepper paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2.2 lb (1 kg) pork shoulder, cut into 1½–2 inch (4–5 cm) chunks
- 1 cup (240 ml) chicha de jora or strong dark beer as substitute
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) ají panca paste (rehydrated and blended from dried ají panca)
- 4 cloves garlic, crushed
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tbsp (15 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large red onion, thinly sliced, about 8 oz (225 g)
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tomato paste (optional, for body)
- 1 tbsp (15 ml) sugar or chancaca panela grated, optional
- Juice of 1 lime, about 1 tbsp (15 ml)
- Fresh cilantro or parsley for garnish, optional

Instructions

1. In a nonreactive bowl combine chicha de jora (or beer), white vinegar, ají panca paste, crushed garlic, cumin, oregano, salt, and pepper. Add the pork chunks, turning to coat fully. Cover and refrigerate to marinate at least 4 hours or preferably overnight.
2. Remove pork from marinade, reserving the liquid. Pat pork pieces dry. Heat vegetable oil in a heavy Dutch oven over medium-high heat and brown the pork in batches until well caramelized on all sides; transfer pork to a plate.
3. Lower heat to medium and add the sliced onion to the pot. Sauté until softened and starting to caramelize, about 8 minutes. Stir in tomato paste if using and cook 1 minute.
4. Return all pork and any accumulated juices to the pot. Add the reserved marinade, chicken stock (or water), bay leaves, and sugar if using. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise gently for 1½–2 hours until pork is very tender and sauce has reduced and concentrated.
5. Uncover for the last 20–30 minutes if you need to thicken the sauce; adjust seasoning with salt and lime juice to brighten flavors. Remove bay leaves.
6. Serve the adobo warm, garnished with chopped cilantro or parsley if desired, alongside traditional accompaniments such as white rice or boiled potatoes.