Lima-Style Pork Adobo with Purple Corn Marinade, Aji Panca and Rustic Yuca Mash

Instructions

1. 1

   1. In a bowl, combine the pork with 250 ml (1 cup) of purple corn drink, half of the red onion, the garlic, aji panca paste, red wine vinegar, cumin, dried oregano, ground cinnamon, bay leaf, 1 teaspoon of salt, and black pepper. Let it marinate for 20 minutes in a cool place or refrigerated.

2. 2

   2. Heat a heavy pot over medium-high heat and add the vegetable oil. Brown the drained pork in batches for 6 to 8 minutes until well colored. Reserve the marinade and return all the pork to the pot.

3. 3

   3. Add the remaining red onion and cook for 4 minutes, stirring. Pour in the reserved marinade and the remaining 250 ml (1.1 cups) of purple corn drink. Once it reaches a gentle boil, lower the heat, cover, and cook for 70 to 75 minutes until the pork is very tender and the sauce has thickened. Adjust with the remaining salt if needed.

4. 4

   4. Meanwhile, place the yuca in a pot with enough water and a pinch of salt. Cook at a gentle boil for 25 to 30 minutes until very tender. Drain, remove any visible fibrous core, and mash while hot with the butter and evaporated milk to make a rustic mash. Add half of the chopped cilantro and a few drops of lime juice.

5. 5

   5. For a lightly caramelized finish, transfer the adobo to an oven-safe dish and bake for 8 minutes at 220 °C / 425 °F. This step is optional but deepens the color and concentrates the sauce.

6. 6

   6. Serve a bed of rustic yuca mash, spoon the pork adobo and its sauce over it, and finish with the remaining chopped cilantro and a few more drops of lime juice. If using lime zest, sprinkle a little on top for freshness.