Adobo de Chancho

Name: Adobo de Chancho
Cuisine: Peruvian
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; 2 red onions, chopped; 1 cup chicha de jora (corn beer) or vinegar; 1 cup chicha de jora (corn beer) or vinegar; 1 cup chicha de jora (corn beer) or vinegar; 2 tbsp achiote (annatto) seeds; 2 lb (1 kg) lean leg pork, cut into pieces; ¼ cup ají panca paste; 1 tsp ground cumin; 6 cloves garlic, crushed; 2 tbsp vegetable oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Achiote or annatto seeds were once used by Amazonian peoples to color their bodies. Today they are used as a commercial colorant for margarine and other food products. In this adobo they give a distinctive deep reddish golden color to the pork as well as a pungent spicy aroma.

Ingredients

2 lb (1 kg) lean leg pork, cut into pieces
2 tbsp achiote (annatto) seeds

Americas
Peru
Main course
Spicy
Gluten-free

Method

Preparation

In a small bowl, combine achiote seeds with vegetable oil and let stand, stirring occasionally, for about 30 minutes. Transfer to a small skillet and bring to a boil over low heat, while stirring. Remove from the heat and leave to cool. When cool, strain oil through a fine mesh muslin-lined sieve.

Place the pork pieces in a large glass bowl. Season with salt