Mild Peruvian Pork Adobo with Roasted Sweet Potato and Cilantro Avocado Salad

Instructions

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   1. In a bowl, mix the pork shoulder with ají panca paste, minced garlic, ground cumin, dried oregano, red wine vinegar, 1 tablespoon vegetable oil, 1 teaspoon salt, and black pepper. Add half of the sliced red onion and massage well so the meat is fully coated. Let it rest for 15 minutes.

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   2. Preheat the oven to 220 °C / 425 °F. Place the sweet potato slices on a tray and toss them with 1 tablespoon vegetable oil, paprika, and 1/2 teaspoon salt. 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 casserole over medium-high heat. Add the pork with all of its marinade and brown for 6 to 8 minutes, stirring occasionally so the onion and ají panca cook without burning.

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   4. Pour in the chicken stock or water, stir well, and once it comes to a boil reduce to medium-low heat. Cover partially and cook for 45 minutes, stirring once or twice, until the pork is tender and the sauce is slightly thickened.

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   5. While the adobo cooks, make the salad by combining the diced avocado, the remaining red onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. Toss gently so the avocado keeps its shape.

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   6. Taste the pork sauce and adjust with the remaining salt if needed. If you want a more concentrated sauce, cook uncovered for 5 additional minutes.

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   7. Serve the mild pork adobo hot with the roasted sweet potato slices on the side, and finish with the cilantro avocado salad on top or alongside.