One of the best parts of traveling is connecting with people through food, and I had the joy of learning to make Adobo with my friend Ryan and his family in Peru. This rich, slow-cooked pork stew, marinated in chicha de jora (fermented corn beer) and seasoned with aromatic spices, was both a delicious meal and a heartwarming experience. As we gathered in the kitchen, I learned how the flavors meld together to create something deeply comforting—perfect for sharing with loved ones.
Peruvian Adobo Recipe
Ingredients:
- 2 lbs pork shoulder, cut into chunks
- 2 cups chicha de jora (or substitute with apple cider or light beer)
- 4 cloves garlic, minced
- 2 tbsp ají panca paste
- 2 tbsp white vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 large red onion, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- In a bowl, marinate the pork with chicha de jora, garlic, ají panca paste, vinegar, cumin, oregano, bay leaves, salt, and pepper. Let it sit for at least 2 hours (or overnight for deeper flavor).
- Heat oil in a large pot over medium heat. Add the sliced onions and cook until soft.
- Add the marinated pork (reserve the liquid) and brown the meat on all sides.
- Pour in the reserved marinade and bring to a gentle simmer.
- Cover and cook on low heat for about 1.5 to 2 hours, until the pork is tender and the sauce has thickened.
- Serve hot with crusty bread or steamed rice, and enjoy a taste of Peru!
This dish is perfect for a cozy meal, and every bite reminds me of the warmth and hospitality I experienced while making it. Give it a try, and let me know how it turns out!
