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Category Archives: Peruvian

PORK ADOBO


Cuisine: Peruvian
Category: Main Course
Preparation time: 15 minutes
Setting time: 3 hours
Yield: 6
Difficulty: 2
Cost: $ 12.75

Ingredients
• 1 pork tenderloin
• freshly ground pepper
• 1 teaspoon cumin
• 2 tablespoons minced garlic
• 3 tablespoons Ají Amarillo Pepper paste (Yellow pepper)
• 1 cup vinegar
• 1 teaspoon salt
• 1 tablespoon annatto powder
• 2 tablespoons olive oil
• 1 cup of brandy (Brandy)
• 1 cup beef broth

Preparation
1. In a small bowl mix the oil and annatto and reserve.
2. Place the pork in a large bowl and add the cumin seasoning, garlic and vinegar.
3. Let marinate for 2 hours.
4. Heat up oil in a heavy-bottomed pot then add the annatto and fry for 10 minutes.
5. Add the pork and all the liquid.
6. Simmer for about 1 hour or until meat is tender.
7. Serve over mashed potatoes or white rice.

LOMO SALTADO


Cuisine: Peruvian
Category: Main Course
Preparation time: 15 minutes
Sauteing time: 10 minutes
Yield: 4
Difficulty: 1
Cost: $ 14.75

Ingredients:
• 2 Lbs. sirloin fillets (or tenderloin)
• 4 tomatoes, quartered
• 2 onions, thick julienne
• 2 cloves garlic
• 1 glass of red wine
• 1 tsp. soy sauce
• 1 tsp. salt and pepper
• 1 tsp. pisco or white vinager

Garnishes:
• 1 Lb. of potatoes (French fries)
• 1 cup chopped parsley
• 1 cup Rocoto Sauce

Preparation:
Marinate:
1. Cut the meat into pieces, season with 1 tsp. soy sauce, salt and pepper and let it marinate for 5 minutes.

Mise en Place:
1. Cut the tomato and the onions and have all the preparation ready for sauteing.

Sauteing:
1. In a skillet heat the oil then add the garlic and the marinated meat, sear on both sides.
2. When meat is half-cooked, lower heat and add the onion, then tomatoes. Increase the fire to high and add the red wine, the pisco and flambe.
3. Reduce the fire and let the liquor reduce down for 2 minutes and add the French fries potatoes.
4. Toss quickly and serve immediately.

Presentation:
1. Serve in a platter then sprinkle some parsley and Rocoto chili sauce.