Adobo de Chancho, MARINATED PORK

marie Mon, 08/31/2009 - 15:27

Ingredients :

4 lbs of pork meat
2 tsp annato
5 garlic cloves, minced
1 cup ají panca / sundried red aji (chili) paste
¼ cup oil
1 tsp ground cumin
3/4 cup vinegar
3 medium size onions, thickly cut julienne style
3 tbsp water.


Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annatto, cumin, salt, pepper and garlic. Add vinegar, water, onions and panca ají paste. Marinate for 24 hours in the refrigerator.


Pork in a Cilantro Sauce / Seco de Cerdo

CitizenFood Sat, 02/07/2009 - 21:10

Ingredients :

4 lb pork meat, cut in medium size pieces
2 onions, finely chopped
2 garlic cloves, minced
¼ cup vegetable oil
1 fresh red pepper, seedless, cut julienne
1 cup cilantro leaves, blended with very little water
1 beef bouillon cube dissolved in ½ cup hot water
1 cup dry white wine
1 bottle of beer
1 tablespoons ají amarillo fresco / fresh yellow aji (chili) blended
8 medium-size golden potatoes, peeled and cut in half
1 carrot, diced
1 cup fresh peas



Spicy Peruvian Pork

CitizenFood Sat, 02/07/2009 - 15:04

Serves 4

2 1/2 pounds boneless pork shoulder, cubed
1/4 cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup water
1 tablespoon dried minced onion
1 tablespoon all-purpose flour
2 tablespoons water

Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.