Adobo de Cerdo – Pork Adobo


  • 1 kg pork loin
  • 325 ml white wine vinegar
  • 3 tsp. Uku panca chili paste
  • 4 tsp. Uku mother sauce
  • 3 tsp. garlic paste
  • ½ finely chopped red onion (brunoise cut)
  • 50g achiote paste
  • 1 tsp. ground cumin
  • 250 ml sunflower oil
  • 150 ml corn beer (chicha de jora) or cusqueña dark lager beer
  • Salt and pepper to taste
  • Parsley for decoration


Mix vinegar, cumin and Uku panca chili paste well in a bowl. Cut the meat into smaller pieces and add it to the marinade. Stir, and let the meat marinade for at least two hours.

Pour a splash of oil into a pot and heat it up. Fry onion, garlic and mother sauce in the pot when the oil is warm. Add the meat and all of the marinade to the pot, mix well, and let the meat simmer under a lid until cooked well. Then add the corn- or dark beer and let it boil for a few minutes. Season with salt and pepper and decorate with parsley.

We recommend serving this dish with potatoes, yuccas and/or rice.


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