Main course

Adobo Arequipeño

Pork slowly braised after a long marinade in chicha de jora with ají panca, garlic, cumin, oregano, and red onion.

What you’ll need

• pork shoulder: 1400 g
• chicha de jora: 700 ml
• ají panca paste: 100 g
• red onion: 350 g
• garlic: 25 g
• cumin: 6 g
• oregano: 6 g
• vegetable oil: 30 ml
• fine salt: 13 g
• black pepper: 4 g

How to make it

1. Cut the pork into large 5-6 cm pieces. Mix the chicha de jora, ají panca, garlic, cumin, oregano, salt, and pepper; add the pork, cover, and marinate in the refrigerator for 8-12 hours.

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