Peruvian Pork Loin Adobo Recipe

Ingredients

• 1 kgpork loin
• 4 clovesgarlic
• 3 medium (300 g)onions
• 1bay leaf
• 60 ml (¼ cup)red wine vinegar
• 60 ml (¼ cup)oil
• 3 (30 g)sweet Peruvian red peppers (ají panca)
• 720 ml (3 cups)water or broth
• 1carrot (optional)
• 15 ml (1 tablespoon)coriander
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)black pepper
• 180 g (1 cup)white rice
• to tastesalt

Instructions

1. 1

   Prepare ingredients

   Set out the ingredients on your preparation surface.

2. 2

   Slice the onions

   Peel the onions and cut them into thin strips. Put them in the glass container you will use to marinate the pork.

3. 3

   Prepare the chillies

   Cut off the stems of the chillies with a sharp knife. Split them open, remove the seeds and veins, then chop them finely and add them to the onions.

4. 4

   Crush the garlic

   Peel the garlic and crush it with a mortar and pestle.

5. 5

   Season the pork

   Cut the pork into roughly 3 cm cubes. Season with the crushed garlic, the measured salt and a pinch of pepper.

6. 6

   Grate the carrot

   For a thicker sauce, peel the optional carrot and grate it finely using the small holes of a grater.

7. 7

   Marinate overnight

   Put the pork in the container with the onions and chillies. Add the vinegar, bay leaf, coriander and grated carrot, if using, and mix well. Cover and refrigerate overnight.

8. 8

   Brown the pork

   Take the container from the fridge, uncover it and drain the pork, keeping the vegetables and marinade liquid. Heat the oil in a heavy-based pot until it bubbles, then add the pork gradually to avoid splashing.

9. 9

   Add the marinade

   Once all the pork cubes are browned, add the vegetables and the liquid from the bottom of the container.

10. 10

    Simmer the adobo

    Add the broth or water and cover the pot. Cook over low heat for 45 minutes to 1 hour. Check whether more salt is needed, adjust the salt and pepper, then keep the pot covered off the heat.

11. 11

    Boil water

    While the pork cooks, bring four cups of water to the boil in a saucepan.

12. 12

    Cook the rice

    Cook the white rice according to the packet directions. The recipe suggests about 2½ parts water to 1 part rice; add a few drops of lemon juice or a tablespoon of oil if desired.

13. 13

    Serve the dish

    Serve a cup of cooked rice with a generous portion of the pork and marinade.

14. 14

    Finish and enjoy

    Scatter a little coriander over the top, decorate with chilli and serve piping hot.

What is Peruvian pork adobo?

Adobo is a name used for marinated dishes across several cuisines. This Peruvian version combines pork with vinegar, garlic, onion and ají panca, a mild, fruity red chilli.

Here, overnight marinating gives the pork time to take on the seasoning, while a gentle simmer turns the marinade into a rich sauce. White rice makes a simple base for the pork and its cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 40g protein, 31g carbs, 20g fat.

The pork provides most of the protein, while the rice and onions contribute most of the carbohydrates. Oil and the pork loin supply much of the fat. For a more balanced plate, serve a moderate scoop of rice with the pork and add a side of vegetables.

The marinade's key ingredients

Ají panca: This Peruvian red pepper gives the dish its distinctive colour and a gentle chilli flavour. Remove the seeds and veins as directed, then chop it finely so it blends into the marinade.

Vinegar and aromatics: Red wine vinegar adds sharpness, while onion and crushed garlic form the savoury foundation. The bay leaf and coriander bring a herbal note.

Marinate for flavour

Even coating: Mix the pork thoroughly with the marinade ingredients so the cubes are coated before chilling. Keep the container covered in the fridge overnight, as the recipe directs.

Optional carrot: Finely grated carrot is an optional addition for a thicker sauce. Grating it finely helps it meld into the liquid as the pork simmers.

Brown before simmering

Drain first: Lift the pork from the marinade before browning, reserving the vegetables and liquid to add later. This lets the cubes brown in the hot oil rather than immediately stewing in the marinade.

Work carefully: Add the pork gradually to the hot oil, as the recipe specifies. Once browned, return all the reserved vegetables and marinade to the pot.

Check the pork and sauce

Low simmer: Keep the pot covered and cook the pork for 45 minutes to 1 hour, until the cubes are tender. The recipe gives this as a range, so check the pork as it approaches the longer end.

Season at the end: Taste the sauce after cooking and add salt and pepper as needed. The broth or water and the marinade both contribute to the final flavour.

Make the rice alongside

Rice timing: Start the rice while the pork simmers, following the packet directions. The method suggests about 2½ parts water to 1 part rice, but packet instructions take priority.

To serve: Spoon the pork and plenty of sauce beside the rice so it can absorb the juices. Finish with a little coriander and chilli, as suggested.

Recipe notes & tips

• Use a glass container to marinate the pork, as the recipe specifies.
• Reserve the marinade liquid when draining the pork so it can go into the pot later.
• Add the pork gradually to the hot oil to reduce splashing.
• Keep the pot covered during the low simmer to retain moisture.
• Taste the sauce before serving and adjust the salt and pepper.
• Cook the rice according to its packet directions, since rice varieties can differ.

Variations

• Thicker sauce: Add the optional finely grated carrot to the marinade.
• Milder chilli: Remove the seeds and veins from the ají panca before chopping.
• Broth-based: Use broth instead of water for the cooking liquid.
• Lemon rice: Add a few drops of lemon juice to the rice cooking water, as suggested in the method.
• Oil-finished rice: Stir a tablespoon of oil into the rice while it cooks, as the method suggests.

Common mistakes to avoid

• Discarding the marinade: Keep its vegetables and liquid to add to the pot after browning.
• Adding pork all at once: Add it gradually so it is easier to handle in the hot oil.
• Skipping the overnight rest: Refrigerate the covered pork and marinade overnight as directed.
• Cooking uncovered: Keep the pot covered during the low simmer.
• Guessing the rice water: Check the packet directions; the method's 2½-to-1 ratio is a general guide.

How to store

Refrigerate leftover pork and sauce in a covered container and use within 3 days. Store the rice separately if possible, and reheat both until piping hot, adding a splash of water to the sauce if needed.

Frequently asked questions