Adobo de Chancho

Adobo de Chancho is a beloved Sunday morning tradition in Arequipa and Cusco, where pork is marinated overnight in chicha de jora, dried red chillies, and spices, then slow-braised until deeply fragrant. The fermenting corn beer tenderises the meat while adding a subtle sourness that no other marinade can replicate. This is a multi-day recipe — the best versions are started two days before serving.

Serves: 6

Ingredients

• 1.2 kg (2.6 lb) bone-in pork shoulder, cut into large chunks
• 500ml (2 cups) chicha de jora (or substitute 400ml pale beer + 100ml cider vinegar)
• 4 ají panca chillies, dried (or ancho chillies), soaked in hot water and blended to a paste
• 3 ají mirasol chillies, soaked and blended (or guajillo)
• 6 cloves garlic, minced
• 1 tsp (5ml) ground cumin
• 1 tsp (5ml) dried oregano
• 1 tsp (5ml) black pepper
• 1 tsp (5ml) fine salt
• 2 medium red onions, cut into thick wedges
• 2 tbsp (30ml) sunflower oil
• Crusty bread or boiled potatoes to serve

Instructions

1. Day 1 — Marinate: Combine the chicha de jora, chilli pastes, garlic, cumin, oregano, pepper, and salt in a large bowl. Add the pork pieces and onion wedges, turning to coat thoroughly. Cover and refrigerate for 12–24 hours.
2. Day 2 — Braise: Remove the pork from the refrigerator 30 minutes before cooking. Heat the oil in a heavy casserole over medium-high heat. Sear the pork pieces in batches for 3–4 minutes per side until well browned. Remove and set aside.
3. Pour all the marinade and onions into the casserole. Bring to a boil, scraping up the browned bits. Return the pork to the pot.
4. Cover tightly and cook over low heat for 1.5–2 hours, turning the pork halfway through, until the meat is completely tender and falls from the bone. The sauce should be thick and deeply red.
5. Adjust seasoning and skim any excess fat from the surface.
6. Serve in deep bowls with crusty bread to soak up the sauce, or with boiled yellow potatoes alongside a side of pickled onions.

Cook's Notes: Authentic adobo Arequipeño uses only chicha de jora — the lactic acid from the fermentation is what makes this dish. The recipe works best with bone-in pork for richness. This dish tastes even better the next day.