A classic Sunday breakfast from Arequipa’s picanterías. Pork slowly braises in chicha de jora, ají panca, and onion until tender in a deep, tangy red broth made for soaking up with bread. Bold, brothy, and deliberately slow-cooked.
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Cut the pork neck into 4 large pieces and carefully check the bone edges for any loose fragments. Place the pieces in a large bowl; keep them substantial because the long braise should make the meat tender, not fall apart completely.
Cut about two-thirds of the red onion into thick wedges. Mix it with all the chicha de jora, ají panca paste, garlic, red wine vinegar, cumin, oregano, lightly crushed allspice, and most of the salt. Pour the mixture over the pork, make sure the pieces are thoroughly coated, and refrigerate for 45 minutes while you finish getting everything else ready, until the meat is well coated and stained by the marinade.
Transfer the pork, onion, and all of the marinade to a large pot. Slowly bring it to a boil, then immediately lower the heat and cook partially covered for 70 minutes. Keep it at a gentle simmer and stir only occasionally; by the end, the meat should begin to yield when pierced and the broth should look redder and more concentrated while still remaining plentiful.
Cut the remaining red onion into thick wedges and add it with the whole rocoto, leaving the pepper uncut. Cook over low heat for another 20 minutes, until the pork is very tender, the fresh onion has softened, and small beads of fat rise over a red broth that is cohesive but still loose enough to spoon. Remove the whole rocoto before serving so it lends aroma and heat without taking over the dish.
Stir in the remaining salt, let the adobo stand for 5 minutes, and serve it piping hot in deep bowls with plenty of broth and the French bread alongside for dipping. If the pork yields easily, the broth is deep red and full-flavored, and there is still enough liquid for the bread, it came out exactly as it should. Done! 🥘
