Peruvian Pork Adobo [Arequipa Style]

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs offer lower fat content while pork butt is more economical.

aji amarillo

🥗Healthier: yellow bell pepper

💰Cheaper: red bell pepper

Yellow bell pepper mimics the flavor while being more accessible.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains flavor without alcohol, broth adds depth.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

Marinate pork shoulder with garlic, red wine, dark lager, vinegar, and cumin for at least 2 hours.

Heat olive oil in a large pot over medium heat until shimmering.

Add marinated pork and sear until browned on all sides, about 5-7 minutes.

Remove pork and set aside, leaving oil in the pot.

Add chopped onions and cook until softened, about 3-4 minutes.

Stir in aji amarillo, cumin, and oregano, cooking for 2 minutes until fragrant.

Return pork to the pot and add bay leaves.

Cover and simmer on low heat for 1.5-2 hours until pork is tender.

Adjust seasoning with salt and black pepper to taste.

Garnish with chopped cilantro and lime juice before serving.

Serve hot with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary