Name: Peruvian Pork Stew
Eaten in: Peru
Foodie: Linda
Am I the only one who feels slightly unsophisticated when announcing that she is about to make/eat pork? Pork seems to have the least dignified reputation in the world of lean meats. Well, if your parents 🙂 allow you to eat pork, then definitely try this stew. After marinating the meat for 8 hours, I was wondering what kind of flavors it will yield, and I wasn’t disappointed. The dish was amazingly light, yet found a way to envelop and delight so many of my taste buds, including the ones I didn’t know I had.
One word: Marvelous.
Peruvian Pork Stew
Print recipe
| Serves | 2-4 |
| Prep time | 9 hours |
| Cook time | 45 minutes |
| Total time | 9 hours, 45 minutes |
| Meal type | Main Dish |
Ingredients
- 1kg pork sirloin, (cut in 1½ inch squares)
- 1 Large tomato, (chopped)
- 3 garlic cloves, (minced)
- ¾ cup vinegar (alt, chicha de jora or dark beer)
- 1 tablespoon pimenton or paprika
- ¼ cup aji colorado (red chili pepper) mashed
- ½ cup green peas
- 2 bay leaves
- ½ cup oil
- oregano, cumin, salt, pepper to taste
Directions
| 1. | Marinate pork meat with vinegar, pimenton or paprika, garlic, red chili peppers, bay leaves, oregano, cumin and pepper for 8 hours |
| 2. | In a heavy saucepan, stir-fry garlic in oil. Add drained pieces of pork, tomato and half of marinade liquid and stir |
| 3. | Cover tightly and simmer until meat is cooked, adding more marinade liquid if needed. Add salt and pepper to taste |
| 4. | Serve hot, accompanied with white rice, green peas, or with boiled potatoes. |
Note
Adapted from Peruvian cooking, basic recipes.
