Lima-Style Pork Adobo with Roasted Oca and Mint Sauce

Instructions

1. 1

   In a large bowl, mix the ají panca paste, garlic, red wine vinegar, 120 ml (1/2 cup) of the chicha de jora, ground cumin, dried oregano, salt, and black pepper. Add the pork shoulder cubes and toss well to coat completely. Marinate for 20 minutes in a cool place or refrigerated.

2. 2

   Preheat the oven to 220°C / 425°F. Place the oca on a baking tray and toss with the olive oil, honey, and a pinch of salt. Roast for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until tender and golden at the edges.

3. 3

   While the oca roasts, heat the vegetable oil in a wide pot over medium heat. Remove the pork from the marinade, reserving all the liquid, and brown it for 6 to 8 minutes, in batches if needed.

4. 4

   Add the red onion to the pot and cook for 4 minutes until it begins to soften. Stir in the reserved marinade, the remaining 120 ml (1/2 cup) chicha de jora, the chicken broth or water, and the bay leaves. Mix well, scraping up the flavorful bits from the bottom.

5. 5

   Once it reaches a gentle boil, lower the heat, partially cover, and cook for 40 minutes, stirring from time to time, until the pork is tender and the sauce is slightly thickened. If you want a more concentrated sauce, cook 5 additional minutes uncovered.

6. 6

   For the mint sauce, place the fresh mint, fresh cheese, plain yogurt, lime juice, and ají amarillo in a blender or food processor. Blend until smooth and creamy. Taste and adjust with a pinch of salt if needed.

7. 7

   Remove the bay leaves from the adobo. Serve the pork with plenty of its cooking sauce, alongside the roasted oca, and finish with spoonfuls of mint sauce and an extra pinch of dried oregano on top.