Name: Arequipa Pork Adobo
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Peruvian
Ingredients: 1.5 kg pork neck, cut into large bone-in pieces; 1.5 liters guiñapo chicha or unsweetened chicha de jora (6 cups); 250 g red onion, cut into thick wedges (2 large onions); 60 g garlic paste (4 tablespoons); 75 g ají panca paste (5 tablespoons); 30 ml red wine vinegar (2 tablespoons); 6 g ground cumin (2 teaspoons); 4 g ground black pepper (1 ½ teaspoons); 6 g salt (1 teaspoon), plus more as needed; 3 g dried oregano (1 teaspoon); 2 sprigs fresh oregano; 2 sprigs mint; 1 small sprig rue; 2 bay leaves; 1 small cinnamon stick; 4 whole cloves; 1 whole rocoto pepper; 500 ml hot water (2 cups), only if needed during cooking

Ingredients

Scale

1.5 kg pork neck, cut into large bone-in pieces
1.5 liters guiñapo chicha or unsweetened chicha de jora (6 cups)
250 g red onion, cut into thick wedges (2 large onions)
60 g garlic paste (4 tablespoons)
75 g ají panca paste (5 tablespoons)
30 ml red wine vinegar (2 tablespoons)
6 g ground cumin (2 teaspoons)
4 g ground black pepper (1 ½ teaspoons)
6 g salt (1 teaspoon), plus more as needed
3 g dried oregano (1 teaspoon)
2 sprigs fresh oregano
2 sprigs mint
1 small sprig rue
2 bay leaves
1 small cinnamon stick
4 whole cloves
1 whole rocoto pepper
500 ml hot water (2 cups), only if needed during cooking