peruvian

Pork Adobo with Roasted Sweet Potato

This roasted dish pairs pork shoulder, cut into bite-size cubes with sweet potato, peeled and cubed, aji panca paste and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

48 g Carbohydrates

37 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g pork shoulder, cut into bite-size cubes 326 kcal
199g sweet potato, peeled and cubed 171 kcal
11g olive oil 97 kcal
14g aji panca paste 25 kcal
8g garlic, minced 12 kcal
15g red wine vinegar 12 kcal
1g ground cumin 4 kcal
1g dried oregano 2 kcal
92g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

pork shoulderaji panca pastegarlicred wine vinegarground cumindried oreganosaltblack pepper
Pat pork dry and season with salt and pepper. Toss with garlic, cumin, oregano, aji panca paste, and half the vinegar; rest 10 minutes.
pork shoulderolive oil
Heat olive oil in a small pot or deep skillet over medium-high. Brown pork on all sides, 4 to 6 minutes.
pork shoulderred wine vinegarwater
Add remaining vinegar and water, scraping up browned bits. Reduce heat to low, cover, and simmer until pork is tender, 18 to 25 minutes.
sweet potatosalt
Meanwhile, roast sweet potato cubes on a sheet pan at 425 F (220 C) with a pinch of salt until browned and soft, 18 to 22 minutes.
pork shouldersweet potato
Uncover pork and simmer 2 to 4 minutes to thicken the sauce. Serve pork and sauce over the roasted sweet potato.