👨‍🍳 Ohjeet

1. 1

   In a large bowl, combine the pork cubes, chicha de jora, ají panca paste, minced garlic, cumin, oregano, salt, and pepper. Mix well to ensure the pork is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.

   ⏱️ 12 hours (marinating)
2. 2

   Preheat your oven to 160°C (320°F). Heat the vegetable oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Remove the pork from the marinade, reserving the marinade. Sear the pork cubes in batches until browned on all sides. This step is crucial for developing flavor and color. Do not overcrowd the pot; work in batches if necessary. Remove the seared pork and set aside.

   ⏱️ 15 minutes
3. 3

   Pour the reserved marinade into the same pot, scraping up any browned bits from the bottom. Bring the marinade to a simmer, then return the seared pork to the pot. Ensure the pork is mostly submerged in the liquid. If needed, add a little water or more chicha to cover.

   ⏱️ 5 minutes
4. 4

   Cover the pot tightly with a lid or heavy-duty aluminum foil. Transfer the pot to the preheated oven. Braise slowly for 3 hours, or until the pork is fork-tender and easily pulls apart. Check periodically and add a splash of liquid if it appears to be drying out.

   ⏱️ 3 hours
5. 5

   Once the pork is tender, remove the lid and increase the oven temperature to 180°C (350°F) if you wish to thicken the sauce slightly. Continue to cook uncovered for another 15-30 minutes, allowing the sauce to reduce and intensify in flavor. The sauce should be rich and slightly thickened, coating the pork beautifully.

   ⏱️ 15-30 minutes
6. 6

   Serve the Adobo Arequipeño hot, traditionally accompanied by crusty bread to soak up the delicious sauce. It also pairs wonderfully with boiled potatoes or white rice.