Receta de Adobo Arequipeño 😋🍵

Don't forget to subscribe to my channel and give your thumbs up👍👍👍 Ingredients: 2000 kilos of pork neck or ribs 8 medium red onions 30 grams of whole peeled garlic cloves 200 grams of red chili paste 20 grams of cumin 6 small peppercorns 1 sprig of rosemary 1 sprig of oregano 5 colorful garden rocoti peppers, or just green or red 1 sprig of mint 4.5 liters of chicha de guiñapo (a type of chili) 1 small whole cinnamon stick 2 cloves Salt to taste three-pointed bread 50 milliliters of red vinegar How to prepare delicious Arequipeño pork marinade: In a pot, place the pieces of pork, each weighing 300 to 400 grams. Season with salt, cumin, allspice, and garlic paste. or the chopped or blended garlic cloves, and wrap the pork meat thoroughly so it's well seasoned. Then, add the red chili or red chili paste. Mix until the meat is coated and flavorful. Add the red vinegar and let it marinate for two hours. After the two hours of marinating, add three liters of chicha de guiñapo (guiñapo chicha) to completely cover the meat. Make a bouquet of fresh herbs, a sprig of rosemary, fresh oregano, and fresh mint, and a cinnamon stick. Stick the clove into a whole red onion so it doesn't get lost during cooking. Finally, before marinating, add five peeled, cleaned, and washed red onions, cut into quarters, and add to the marinade mixture. Stir and let it marinate. Let this entire preparation marinate overnight to enhance the flavors and aromas. Then, early the next day, cook over moderate heat for 3 hours, depending on how tender the meat is. Once it's been cooking for an hour and a half, adjust the salt. Blend the remaining 3 medium onions with the 1.5 liters of chicha de guiñapo (guiñapo chicha) we left over. Once blended, add the chopped garden peppers to the marinade, along with the colorful rocoti peppers for just 15 minutes to prevent them from overcooking and ruining the spicy flavor of our marinade. Let it cook for the remaining time to fully concentrate the flavors. This can be seen when the fat from the marinade rises to the surface of the pot where our delicious marinade is cooking. Once our marinade is ready, we proceed to serve it in a deep plate so that it is juicy and very hot so that we can enjoy it better and we accompany it with a rocotito on each plate and its three-cheek or three-point bread which is a traditional accompaniment to this Arequipa pork marinade. Enjoy your meal.