Adobo de Chancho
Peruvian Adobo de Chancho Recipe
The Adobo de Chancho arequipeño consists of a plate of marinated pork meat that is accompanied by vegetables and condiments cooked in a clay pot. Before learning how to prepare it, I wondered where the secret of its distinctive flavor came from, and that is that the macerate and the Chicha de Jora provide almost all of the seasoning.
|🔪 Prep Time||20 minutes|
|🍲 Cook Time||100 minutes|
|⏲️ Total Time||2 hours|
|🍽️ Servings||4 servings|
|🔥 Calories||260 calories|
- 1/2 kilo of pork loin
- 5 tablespoons of ground panca pepper
- 1 tablespoon minced garlic
- 4 medium red onion heads
- 2 teaspoons of red vinegar
- 1 cup of chicha de jora
- 1 red hot pepper from the garden
- 1 sprig of oregano
- 1 sprig of rosemary
- A little cumin and salt to taste
- Place the loins cut into large pieces in a pot with salt, vinegar, ground panca pepper, garlic, cumin, rosemary, oregano and two onions cut into slightly thick slices.
- Then, blend an onion with the chicha de jora and add it to the pot until it covers the meat completely.
- Let it macerate for 12 hours.
- Cook over high heat until the juice thickens (preferably in a clay pot)
- When it is half cooked, add more sliced onion and the whole hot pepper.
- Wait until the meat is tender, the marinade has a thick consistency and ready.
- It can be accompanied with bread three cheeks.
down here I leave you 3 Tips so that your preparation of Adobo de Chancho Arequipeño is the best of all.
Tips and tricks
- If you like the Adobo to be a little thick and not too juicy but still have a delicious flavor then add a mixture of bread, onion and oregano. Blend a piece of bread, an onion and a little oregano with a little oil and add it almost at the end of the preparation and stir to mix.
- If you don't get Chicha de Jora you can replace it with red vinegar and a little dark beer. The taste will not be the same but it will be very similar.
- You can accompany it with a hot anise or a tea for digestion.
This dish is related to the time of the conquest , the dish was offered to the Spanish muleteers as a way to conquer them. However, this traditional dish originated 15 years before the Spanish founding in Arequipa in the Cayma District .
The women mixed chicha, vinegar, salt, rue, among other ingredients that over time, after the conquest, were perfected until they reached what is now known as the famous Adobo from Arequipa.
Arequipa is one of the distinctive gastronomic capitals that Peru has, one of the most representative for the diversity of ingredients and long list of dishes. The Adobo, stuffed Rocoto, the Patita among others leave us dreaming of savoring each one of them.
If you liked this recipe for Adobo de Chancho and it served you well, I ask you to share with your family and friends and tell us about your experience.
If you want more Peruvian recipes with meat, here is a list of the most popular on our page:
- Sauteed Loin Recipe
- Quick and easy Chicken Stew recipe
- Delicious recipe for Pollo al Sillao
- How to make a Grilled Chicken
- How to prepare a delicious Ají de Gallina
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