The arequipeño adobo , also called adobo de chancho , chancho and adobo 1 or, simply, adobo , 2 3 , is a typical dish of Peruvian cuisine , originating in the region of Arequipa , 4 although it is also traditional in the department of Tacna and the Sierra de Ayacucho .
According to historian Enrique Ramírez Angulo, the Arequipa adobo was invented in the Cayma district in about 1525, fifteen years before the Spanish founding of the city of Arequipa
It is a marinade of pork , loin or leg, marinated in spices , such as garlic , ají panca or rocoto , and vinegar or chicha de guiñapo. 5 which is fried and cooked in an earthen pot with the liquid in which it is marinated. It can also be fried instead of broiling and boiling, although smeared in a mixture of butter and panca chile 1 It is usually served for breakfast. 7 It is accompanied by three-cheeked bread , which is used to dip in the sauce. 8In Arequipa, it is accompanied only by the typical triangular bread and a cup of "pitateo" or anise "Nájar" tea.
In other cities, these are boiled sweet potatoes and white rice
recipe for Adobo Arequipa: Ingredients:
1 lb pork shoulder, cut into small pieces
1/2 cup vegetable oil
1/2 cup white vinegar
2 garlic cloves, minced
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 cup water
1/2 cup ají amarillo paste
2 potatoes, peeled and cut into wedges
1/2 cup sliced red onion
2 tbsp chopped cilantro
In a large bowl, combine the pork, vegetable oil, white vinegar, garlic, cumin, oregano, salt, and black pepper. Mix well to coat the pork, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour, or up to overnight.
In a large pot, heat the marinated pork over medium-high heat, stirring occasionally, until browned on all sides, about 10 minutes.
Add the water and ají amarillo paste to the pot, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes.
Add the potatoes and red onion to the pot, stir to combine, cover, and simmer for an additional 20 minutes, or until the potatoes are tender and the pork is fully cooked.
Serve hot, garnished with chopped cilantro.
Enjoy your delicious Adobo Arequipa!
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