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Adobo de Cerdo

A Peruvian pork stew braised with aji panca, garlic, cumin, and vinegar until fork-tender and rich with flavor.

80 minMediumServes 4480 cal/serving

PeruvianDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeNightshade-Free

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Ingredients

  • 2 lbs pork shoulder, cubed
  • 1/4 cup aji panca paste
  • 6 garlic cloves, minced
  • 1 red onion, sliced
  • 1/4 cup red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp vegetable oil
  • 2 cups beef broth
  • 1 tsp salt

Instructions

  1. 1

    Combine 2 lbs cubed pork shoulder, 1/4 cup aji panca paste, 6 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1/4 cup red wine vinegar, and 1 tsp salt in a bowl to marinate for 30 minutes.

  2. 2

    Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat.

  3. 3

    Remove pork shoulder from marinade, reserving liquid, and sear until browned on all sides.

  4. 4

    Add 1 sliced red onion and cook for 3 minutes until softened.

  5. 5

    Pour in reserved marinade and 2 cups beef broth, bringing the liquid to a simmer.

  6. 6

    Cover and simmer for 45 minutes until pork shoulder reaches an internal temperature of at least 145 F and is fork-tender.

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Questions

What is Adobo de Cerdo?

A Peruvian pork stew braised with aji panca, garlic, cumin, and vinegar until fork-tender and rich with flavor. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 80 minutes start to finish.

How long does Adobo de Cerdo take?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 6 (45 minutes): "Cover and simmer for 45 minutes until pork shoulder reaches an internal temperature of at least 145 F and is fork-tender."

How do I know when Adobo de Cerdo is done?

Go by the cues in the method rather than the clock. Step 3: cook until browned on all sides. Step 6: cook until pork shoulder reaches an internal temperature of at least 145 F and is fork-tender. A reading of 145 F on a thermometer settles it.

How long should Adobo de Cerdo marinate?

Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is Adobo de Cerdo keto-friendly?

A serving of Adobo de Cerdo carries 12 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How do I store and reheat Adobo de Cerdo?

Refrigerate what is left of Adobo de Cerdo within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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