Pork Adobo Recipe

Can you imagine a rich, smooth and juicy dish? If so, the Pork adobo it will be your best choice. Whether for a family lunch, for an afternoon with friends or for a delicate dinner, this dish will not disappoint you, since it is a delight in terms of flavor, delight and preparation.

El Pig, pork or pig marinade It is a traditional dish of Peruvian culture, which was born in a town called Arequipa at the hands of aborigines, who passed on the recipe, flavor and technique to their predecessors who continue to maintain it today.

Originally, this food is described as a majar based on pork meat: loin, leg or bacon marinated in species, such as garlic, pepper, panca or rocoto chili, vinegar or chicha, which, for a better and intense flavor, is left to macerate overnight. After this, cooking is the next step, first each piece is fried and then cook in a clay pot with the liquid where it was marinated. Also, this marinade can be baked instead of fried and cooked, although spreading a mixture of lard and panca pepper on the base to prevent it from sticking.

In essence, the Pork adobo It is usually served at any of the three meals of the day and is accompanied with bread with three cheeks that is used to dip in its sauce. Nevertheless, in Arequipa it is only accompanied with typical three-point bread, in addition to a cup of piteado tea or najar anise.

Pork Adobo Recipe

Ingredients

• 500 gr of pork (cut into pieces)
• 1 tbsp. of salt
• 2 large onions
• ½ tbsp. of pepper
• 2 tbsp. of ground garlic
• ½ tbsp. cumin
• 1 tbsp dried oregano
• ½ cup of red vinegar
• ¼ cup of oil
• 1 and ½ cups of yellow pepper without seeds
• 2 Bay leaves
• 1 cinnamon stick
• 2 basil leaves
• 1 branch of mint

Materials

• Cutting board
• Knife
• tenedor
• Skillet
• drying rack
• Pot, preferably clay
• kitchen towels
• Blender

Preparation

1. We must start preparing the marinade. In the blender place all the dry ingredients, including a single onion, 1 cup of chili, the salt, a touch of oil and the pepper. Stir everything so that each ingredient integrates with each other. Add the red vinegar, blend and let everything rest inside a clay pot for about 5 minutes.
2. Take the pork and, if it is not minced, go to cut it into small pieceseither in squares or strips. Do the same with the remaining onion and yellow pepper. Reserve separately.
3. Once the marinade has rested, add the pork and let macerate one day.
4. Remove the pork from the marinade and let it dry on top of a metal rack.
5. Place a frying pan to heat and add a touch of oil, integrate the pieces of pork and let them stamp on all sides.
6. When each part of the pork is sealed and browned, remove from the pan. Reserve in a cool place.
7. In the same pan add another touch of oil and on top complete with the onion chopped into small squares, a tablespoon of garlic and ½ cup of finely chopped yellow pepper, let fry for 10 minutes or until onion is translucent or yellowish in color.
8. Add the marinade that we used at the beginning to the pan, Accompany with a pinch of salt and half a cup of water. Stir and cook for another 5 to 10 minutes.
9. Observe the mixture and if you notice that it is about to boil, integrate the pieces of pork and cover them with all the preparationLet cook for 10 to 15 minutes.  
10. In a cloth bag place bay leaves, basil, mint and cinnamon stick. Close tightly and add it in the next step.
11. Finally, cover the meat with a cup of water and do not forget to include the bag of spices. Rectify the seasoning and if necessary add a pinch of salt. Cook for the last time for 20 to 25 minutes.
12. Serve on a plate accompanied by rice, potatoes, yellow sweet potato or parboiled yucca, corn or wheat tortillas. You can also integrate uncooked salads and refreshing drinks.

Tips to achieve a magnificent pork marinade

It does not matter if it is your first time making this recipe or if you are already an expert in cooking this Peruvian mangar, we always need some tips to help us evolve as chefs or just some additional information to better understand the preparation and increase the quality of the dish.

Given this, today we have for you a brief list of tips, advice and suggestions so that your preparation always turns out in the best way:

• It is very important that the liquid for marinating rest for a whole day together with the pig, so that an intense flavor and color is achieved within the meat.
• always choose fresh ingredients for preparation.
• Make sure the pork is clean, red and smooth for best results.
• Always display wash and rinse the pork pieces well. Remove the blood or secretions included in the animal.
• If you don't have yellow pepper, substitute it with panca chili, paprika or round chili.
• The original recipe calls for red wine, but You can also use white wine, or fermented chicha.
• For a healthier result, use olive, granola, or sunflower oil.
• Do not forget remove the cloth bag with the species from the pot or pan, this so that they do not over-season or bitter the preparation.
• Have all the ingredients and utensils by hand at the time of making the recipe in order to obtain the desired dressing and without setbacks.

Nutrients and benefits of pork

Pork meat provides a large amount of albuminoids and B vitamins towards the human organism, as well as providing Thiamine, Niacin, Riboflavin and Pentatonic Acids, all beneficial for the healthy growth and development of children and adolescents.

Likewise, it is an excellent protein that can be added to any diet, because its fatty acids are very low and its content of mono-unsaturated makes it, along with chicken meat, one of the best possibilities to eat meat with healthy levels.

At par, pork meat has minerals and amino acids that contribute to the regeneration of body tissues, as well as the functioning of the cardiovascular system and its reactions in the different extremities of the body. In addition, this type of meat contains 18 to 20% of proteins of high biological value, practically does not have carbohydrates, which can be supplemented when cooking. And, for a change, it is rich in minerals such as iron, zinc, phosphorus and potassium.

However, this incredible albumin has more and better nutritional contributions to the body, so are broken down into amounts and percentages as follows:

For every 100 grams of pork we get:

• Calories: 262 calories
• Total fat: 19 gr
• Cholesterol: 99 mg
• Sodium: 89 mg
• Potassium: 16 gr
• Proteins: 6.7 gr
• Vitamina B: 8.7 gr
• Iron: 0,9 gr
• Football: 5.5 gr
• Magnesium: 9.8g