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.
