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Cusco (Peru)
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Main course
Meat
Food Flavour DNA
Nutritional Values
540kcal
45gProtein
12gCarbs
34gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Peruvian Pot Roast
How to order / say it
Say it
Adobo — [ah-DO-boh]
Order
I'd like the Adobo, please.
Locally
Quisiera el Adobo, por favor.
Say locally
Peruvian pork stew marinated with vinegar and spices.
Why try it?
Adobo highlights the crossroad of indigenous and Spanish culinary influences, representing the fusion of local Andean products with introduced European methods and ingredients. It's a quintessential family dish in Cuscian homes.
How it tastes
The pork turns succulent after slow-cooking in a tangy sauce of vinegar and spices. Its rich flavor is bolstered by cumin and bay leaves, offering a warming and aromatic experience.
Origin & History — first documented: 1550
Adobo reached Cusco during the colonial period in the 16th century, blending European cooking styles with local ingredients. Over time, it became a staple for festive occasions and Sundays.
Recipe
Ingredients
- 🥩 500 g pork shoulder
- 🥣 100 ml vinegar
- 🧄 30 g garlic
- 🧂 5 g cumin
- 🌿 3 leaves bay leaves
- 🧄 150 g red onion
Method
- 1 Marinate the pork with vinegar, garlic, cumin, and bay leaves overnight.
- 2 Sauté onions until translucent, then brown the pork in the same pan.
- 3 Add marinade and simmer on low until pork is tender.
- 4 Adjust seasoning and serve with rice or bread.
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