Pork adobo is a typical dish from southern Peru.
The principle of adobo cooking is to marinate the meat with a mix of spices and vegetables and then cook it for a long period of time to develop deeper flavours in the dish. As with many other cooking techniques in Latin America, adobo making was first introduced by the Spanish during the colonization.
This hearty dish will give you the energy to keep going during cold days.
Prep Time | 15 minutes plus overnight marinade
Cooking Time | 2 hours
Difficulty | Easy
1kg pork shoulder
2 garlic cloves chopped
1 tsp vegetable oil
¾ cup red wine vinegar
2 garlic cloves
1/2 tsp cumin powder
2 tsp annatto paste
1 cup aji panca paste
3 onions sliced thickly
1 tsp ground Pepper
3 tbsp water
- Cut the pork shoulder into 5cm chunks. In a bowl mix the pork with the marinade ingredients and refrigerate for an hour, ideally overnight.
- In a saucepan on a medium heat, fry the chopped garlic in the oil until fragrant. Add the pork, half of the marinade liquid and the onions, cover and simmer until the pork is fully cooked, between 1 hour and 1hr 30min. Top up with boiling water if needed.
Enjoy this stew with a rice and or any starchy vegetable; potatoes, sweet potatoes cassava.