Learn how to prepare pork marinade — Peruvian recipe

Pork marinade is a very traditional Peruvian recipe. In cities like Arequipa, it is customary to eat it for Sunday breakfast and for this reason the meat is left to marinate the night before.

Therefore, this recipe must be planned in advance and cannot be something spontaneous to prepare a day when we do not know what to do, of course, this if we want to remain faithful to the tradition that exists in preparing it.

Despite the planning involved and the long list of ingredients you need, don't panic, this is a very easy dish to prepare even if you're not an expert cook. Of all the condiments it contains, oregano is one of the most important because it provides much of the characteristic flavor of this traditional dish.

If you want to know the traditional recipe for pork marinade, continue reading the following note.

Servings: Enough for 4 people

Preparation time: 90 minutes

Marinating time: minimum 8 hours (all night)

INGREDIENTS

FOR MARINATING

-1 teaspoon of salt

-½ teaspoon pepper

-½ teaspoon cumin

-1 teaspoon of dried oregano

-¼ cup red vinegar

-1 tablespoonful of ground garlic

-1 ½ tablespoons ground panca chili

FOR THE REST OF THE RECIPE

-500 grams of pork cut into pieces (sirloin, bondiola or bacon)

-1 onion chopped into squares

-1 onion cut into thick strips

-½ yellow chili pepper cut into thin strips

-1 tablespoonful of ground garlic

-1 ½ tablespoons ground panca chili

-¼ cup red vinegar

-Salt

-Pepper

-Comino

-Dried oregano

-Accept vegetable

PREPARATION

1. The first thing we will do is prepare the marinade, since the meat should be left the night before. First we will place the pieces of meat in a bowl and add salt, pepper, cumin, oregano, garlic, panca pepper and red vinegar. We will integrate well using our hands until everything is well covered and we will let it marinate overnight in the refrigerator.

2. The next day, we will seal the meat in batches in a pot with little oil. Once they are ready, we will reserve the sealed meat and we will also reserve the liquid from the marinade.

3. Now, in the pot where the meat was sealed, we will add the onion chopped into squares and fry with a pinch of salt, until translucent. We toss the garlic and continue to fry for a couple more minutes. Then, add the chili panca and cook while stirring for about 3 to 5 minutes, until all the flavors of the dressing are integrated.

4. We return the sealed meat to the pot and add the liquid from the marinade, the red vinegar, salt, pepper, cumin and oregano. We pour water to cover the meat and rectify the seasoning. Cook for about 30 minutes or until the meat is cooked. When the cooking is about to reach the end, add the onion and the yellow pepper in strips.

5. Serve with white rice and parboiled yellow sweet potato cut into slices.

IMPORTANT TIP: Before you pour the liquid from the marinade into the pot, add a couple of tablespoons of water, as the preparation may dry out a little after the marinating time.

KEEP READING