Peruvian adobo, also known as pork adobo, is a traditional dish of Peruvian cuisine whose origin dates back to the colonial period. In some cities, it is customary to eat it on Sundays for breakfast.
Its preparation requires time; it cannot be done overnight. It is in accordance with tradition and the same process to get it just right, not because it is challenging, but because of the marinated pork meat.
History of Adobo Peruano
With the arrival of the Spanish to the territory of what is now Peru, they also brought with them some spices and their culinary techniques. So, this dish, which was initially only made with spices and vinegar to preserve the meat, was enriched by the adaptation of ingredients from Peruvian soil. And this resulted in a fusion of unmatched flavors.
Peruvian or pork adobo, which can also be made with other meats, is one of the fundamental dishes of Peruvian gastronomy and an emblem of Arequipa's cuisine.
Traditional recipe for Adobo Peruano
- For the marinade.
- A teaspoon of salt.
- A half teaspoon of pepper.
- A half teaspoon of cumin.
- A teaspoon of dried oregano.
- A quarter cup of red vinegar.
- A tablespoon of ground garlic.
- A tablespoon and a half of ground panca chili.
- For the other part of the recipe.
- Half a kilo of pork, pork shoulder, or sirloin should be cut into smaller pieces.
- One onion, diced.
- Another onion, cut into thick strips.
- Half a yellow chili pepper, cut into thin strips.
- A tablespoon of ground garlic.
- A tablespoon and a half of ground panca chili pepper.
- A quarter cup of red vinegar.
- Salt and pepper to taste.
- Dried oregano.
- Cumin.
- Vegetable oil
Preparation
- First, you must prepare the marinade because the pork meat must be left in it from the night before. In a bowl or similar container, chop the pieces of meat into pieces and add salt, pepper, cumin, dried oregano, garlic, panca chili pepper, and red vinegar. Mix everything together so that it is well covered, and leave it to marinate in the refrigerator overnight.
- The next day, seal the pork meat in a pot with a bit of oil, not all at once, but in batches so that it does not overcook. Once this step is done, set aside the sealed meat and the marinade liquid.
- In the pot where you sealed the meat, chop the onion into squares and sauté it with a pinch of salt until it is translucent.
- Add the garlic and continue sautéing for two or three more minutes.
- Then add the panca chili and stir for about four to five minutes so that all the flavors of the seasoning are integrated.
- Add the sealed pork meat to the pot and immediately add the marinade liquid, along with the red vinegar, salt, pepper, cumin, and oregano.
- Pour water until the meat is done, and cook for about 30 minutes until the meat is fully cooked.
- When this cooking is about to reach the desired point, add the yellow chili and the onion in strips.
- When served, it is usually accompanied by white rice and boiled yellow sweet potato in slices.
- Important note: Before pouring the marinade liquid into the pot, it is a good idea to add a little water since the preparation may dry out a little after the marinating time.
Where to try pork adobo in Peru
There are many places where you can try this intensely flavored, traditional dish, so deeply rooted in the taste of the Peruvian people. We cannot help but recommend some places in various regions of the country where you will have the pleasure of eating it.
In Lima
Sabores Peruanos Restaurant: Located in Lima, this restaurant offers traditional Peruvian dishes, including Arequipeño adobo.
In Cusco
Chicha: This restaurant, created by renowned chef Gastón Acurio, celebrates the richness of regional Peruvian cuisine and features Arequipeño adobo on its menu. It is located in Cusco and Arequipa.
Arequipa
In all of Arequipa, you can eat Peruvian or pork adobo. No luxury, and the popular restaurant does not serve it. You only have to visit the so-called White City to check it out.
It is available in popular and high-class places. Walk around the city, and you will know why this substantial and nutritious stew originated in this region of Peru. It is a gastronomic experience that you cannot miss when you are in Arequipa.
Here, you have everything you need to know about Peruvian or pork adobo or Arequipeño. It is one of those true wonders of Peruvian cuisine that developed and evolved over the years, so that you can have a good time with flavor, fusion, and tradition. And bon appétit.
