Peruvian
Adobo Arequipeño
Large pieces of pork shoulder braise in ají panca, chicha de jora, garlic, oregano, and red onion until spoon-tender in a tangy brick-red broth.
6 servings · 35 minutes prep · 180 minutes cook
Ingredients
Pork and marinade
- 3 lb boneless pork shoulder, cut into one large piece per serving
- 1/2 cup ají panca paste
- 8 garlic cloves, finely grated
- 2 tsp ground cumin
- 1 tbsp dried oregano, preferably Peruvian; rubbed between the fingers
- 2 tsp Diamond Crystal kosher salt
- 1 tsp black pepper
- 3 cups chicha de jora
- 1/4 cup red wine vinegar
- 1 large red onion, cut into thick wedges
Braise
- 1 large red onion, thinly sliced
- 1 tbsp neutral oil, use only if the pork renders insufficient fat
- 1 small rocoto pepper, slit once but left whole
- 2 bay leaves
- 1 cinnamon stick
- 2 whole cloves
Directions
Marinate overnight
- Whisk aji panca paste, garlic cloves, ground cumin, dried oregano, kosher salt, black pepper, chicha de jora, and red wine vinegar in a nonreactive bowl.
- Add pork shoulder and the thick onion wedges, coat thoroughly, cover, and refrigerate for 8-12 hours. Turn the pork once if convenient.
Brown and begin the braise
- Lift the pork from the marinade, scrape excess back into the bowl, and blot the broad surfaces lightly. Separate the marinated onion wedges. Heat a Dutch oven over medium-high and brown the pork in uncrowded batches, 3-4 minutes per broad side; transfer to a plate.
- Reduce the heat to medium. Add neutral oil only if the pot is dry, then cook the sliced onion until soft and golden at the edges, 8-10 minutes. Add the marinated onion wedges and cook for 2 minutes.
- Pour in all reserved marinade, scraping the browned fond. Return the pork and its juices; add rocoto peppers, bay leaf, cinnamon stick, and cloves.
Braise and balance the broth
- Bring just to a simmer, partially cover, and cook over very low heat until the pork is spoon-tender but remains in large pieces, 2-2 1/2 hours. Turn the pieces every 40 minutes and add a splash of water only if they are no longer mostly surrounded by liquid.
- Transfer the pork to a warm plate. Remove the rocoto, bay leaves, cinnamon, and cloves. Skim only excess surface fat, then simmer the broth uncovered until it lightly coats a spoon but remains abundant enough for dipping, 8-15 minutes.
- Return the pork for 3 minutes to rewarm. Taste the broth and correct salt or acidity in small increments. Serve one large pork piece per bowl with plenty of red onion broth and crusty bread alongside.
