Peruvian Pork Adobo with Chicha de Jora, Roasted Sweet Potato and Red Onion Relish

Instructions

1. 1

   1. In a bowl, mix the pork with 30 g (2 tbsp) ají panca paste, the minced garlic, cumin, 1 tsp salt, black pepper, dried oregano, and 15 ml (1 tbsp) red vinegar. Add 120 ml (1/2 cup) of the chicha de jora and mix well. Marinate for 20 minutes in the refrigerator.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray, toss with 15 ml (1 tbsp) vegetable oil and a pinch of salt, and roast for 30 to 35 minutes, turning halfway through, until browned on the edges and tender inside.

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   3. Heat a wide pot or heavy casserole over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the drained pork in batches for 6 to 8 minutes total, until nicely colored. Set the pork aside and keep the marinade.

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   4. In the same pot, add 200 g sliced red onion and cook for 5 minutes over medium heat until softened. Stir in the remaining 30 g (2 tbsp) ají panca paste and cook for 1 minute, stirring so it does not burn.

5. 5

   5. Return the pork to the pot. Add the reserved marinade, the remaining chicha de jora, 240 ml (1 cup) chicken stock or water, the bay leaf, and 15 ml (1 tbsp) red vinegar. Stir, cover partially, and cook over low heat for 70 minutes, stirring every 15 to 20 minutes, until the pork is very tender and the sauce has naturally thickened.

6. 6

   6. While the adobo cooks, make the relish. In a bowl, combine the remaining 100 g red onion, lime juice, fresh ají amarillo strips, chopped cilantro, a pinch of salt, and a pinch of dried oregano. Let it rest for 10 minutes to soften the onion and develop flavor.

7. 7

   7. Taste the adobo and adjust salt if needed. If you want a thicker sauce, cook uncovered for 5 more minutes over medium heat. Remove the bay leaf.

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   8. Serve a portion of roasted sweet potato, add the juicy pork adobo on top or alongside, and finish with the red onion relish. Serve hot.