Loin of pork marinated in garlic, onions, vinegar, and ahí panca chilli peppers. Adobo is a delectable, colorful, savory dish with deep red/brown tint. Looks and tastes great with steamed white rice.
Course Lunch, Main Course
Keyword adobo, pork stew
Prep Time 15minutes
Cook Time 45minutes
Marination time 12hours
For the marinade
1kgof pork loin
3medium onions300 g.
¼cupred wine vinegar
3sweet Peruvian red peppersaji panca, 30 g.
3cupsof water or broth
1cupof white rice
Salt to taste
Lay ingredients on preparation table
Peel the onions and cut them into julienne strips. Place the onions in the bottom of the glass container where the pork cuts will be marinated.
On the cutting board, place the chili peppers and cut the stem with a sharp knife. Open the peppers crosswise, remove the seeds, the veins and finally cut the chilli finely. Place next to the onions.
Peel the garlic and grind it with the mortar.
Cut the pork into cubes of about three centimeters. Season the pork with the minced garlic, salt, a pinch of pepper.
If you want your sauce to be a little thicker, add a grated carrot. Peel the carrot and grate it with a cheese grater on the fine side to get the perfect texture.
Pour the pork cubes into the container where the marinade will be prepared. Add the vinegar, bay leaf, coriander, carrot, and stir well. Make sure all the ingredients are well mixed. Cover the container and store it overnight in the fridge.
Remove the container from the fridge, uncap it and drain the pieces of pork. Place the oil in a thick-bottomed pot. Add the oil and when it becomes bubbly, incorporate the pork slowly to avoid burns.
When all the pork cubes are fully browned, add all the vegetables and the liquid that is at the bottom of the container.
Add the broth and cook, covered, over low heat for 45 minutes to one hour. Test to see if you need to add a pinch of salt. Season with a little more salt and pepper. Reserve the preparation covered to the side.
While the pork is cooking, place four cups of water in a saucepan to boil.
Prepare white rice, following the directions on the packet. Usually, it is two and a half parts of water for each part of white rice. If you want your rice to be whiter, add a few drops of lemon while the rice is cooking. You can also add a tablespoon of oil.
Serve a cup of cooked rice and a good part of marinade.
Add a little coriander on top, decorate with chili pepper. Enjoy the dish piping hot.