Warm Peruvian Pork Escabeche with Aji Amarillo, Pear, and Yellow Potato

Name: Warm Peruvian Pork Escabeche with Aji Amarillo, Pear, and Yellow Potato
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.3 lb pork loin; 1.5 lb yellow potato; 10.5 oz red onion; 2 whole pear; 3 tbsp aji amarillo paste; 4 cloves garlic; 1/3 cup red wine vinegar; 3/4 cup chicken broth; 3 tbsp vegetable oil; 1 tbsp brown sugar; 1 tsp ground cumin; 1 tsp dried oregano; 1 leaf bay leaf; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp fresh parsley; 1/3 cup botija olives

An original Peruvian-inspired dish that reimagines classic escabeche with seared pork loin, red onion in a tangy aji amarillo sauce, lightly caramelized pears, and roasted yellow potatoes. It balances acidity, sweetness, and gentle heat in a homey yet elegant preparation.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g pork loin (cut en medallones gruesos)
700 g yellow potato (en mitades or cuartos si son large)
300 g red onion (en pluma gruesa)
2 units pear (firmes, in wedges)
45 g aji amarillo paste (ajustar to taste)
12 g garlic (chopped fino)
80 ml red wine vinegar
180 ml chicken broth (or caldo suave of cerdo)
45 ml vegetable oil (divided)
12 g brown sugar
2 g ground cumin
1 g dried oregano
1 unit bay leaf
8 g salt (or to taste)
2 g black pepper (freshly ground)
10 g fresh parsley (chopped, for terminar)
60 g botija olives (without carozo, en mitades)

Nutrition facts

per serving

471 kcal

Calories

35 g

Protein

29 g

Carbs

24 g

Fat

4 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F.
2
Toss the yellow potatoes with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Place them on a baking tray and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
3
Season the pork loin with the remaining salt, ground cumin, and half of the remaining black pepper.
4
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned. Transfer to a plate; it will finish cooking later in the sauce.
5
In the same skillet, add the remaining tablespoon of vegetable oil and cook the red onion over medium heat for 3 minutes. Add the garlic and cook 30 seconds more.
6
Add the aji amarillo paste, brown sugar, the remaining dried oregano, and the bay leaf. Cook for 1 minute, stirring, so the paste loses its raw taste.
7
Pour in the red wine vinegar and chicken broth. Scrape the bottom of the skillet to release the browned bits and let it simmer gently for 2 minutes.
8
Return the pork to the skillet along with any juices it released. Cover partially and cook over medium-low heat for 10 to 12 minutes, until the pork is tender and fully cooked.
9
Meanwhile, place the pear wedges in a small nonstick skillet over medium heat and cook them for 2 to 3 minutes per side, without adding extra fat, until lightly caramelized but still firm.
10
Add the botija olives to the pork skillet and cook 1 minute more. Taste the sauce and adjust with more salt or black pepper if needed.
11
Serve a base of roasted yellow potatoes, place the pork with the onion and aji amarillo sauce on top, arrange the caramelized pears on the side, and finish with chopped fresh parsley.
12
If you want to keep the dish warm before serving, you can leave it for 5 minutes in the turned-off oven at 95 °C / 200 °F.

Chef tips

For a brighter sauce, let the dish rest for 5 minutes before serving; the onion will absorb the escabeche better. Use firm pears so they do not fall apart while caramelizing.

Substitutions

You can replace the pork loin with chicken breast or thigh. If yellow potatoes are unavailable, use Yukon Gold potatoes. Botija olives can be replaced with mild black olives.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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