This recipe, Cerdo Arvejado, is ubiquitous in Chile. Most of the time, it is mainly made with chicken, but I prefer it with pork.
The pork cooks quickly, and I can have dinner ready in minutes. This dish may also be prepared with pork chops, which are even faster to cook. Always cook the pork to a temperature between 145-160F (62-71C). It is ideal to use a digital thermometer to check and always leave the meat to rest for 3 minutes before serving so it’s juicy and tender. Do not overcook it.
In short, it's a super quick and easy-to-prepare recipe.
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Cerdo Arvejado Pork with Peas and Carrots
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Pork
- Method: Stove
- Cuisine: Chilean
Description
A quick and delicious pork dish.
Ingredients
- 6 pieces of pork tenderloin or chops
- 1 onion chopped
- 4 medium or 2 large carrots, sliced
- ½ cup vegetable broth or white wine
- 2 cups fresh or frozen peas
- salt, oil, merkén or paprika, 1 clove of garlic, and 1 bay leaf
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Season the loin. Seal the pork for 2-3 minutes per side. Remove to a plate.
- In the same skillet, brown the onion, finely chopped garlic (if desired), and carrots for 5 minutes.
- Add broth or wine and scrape the pan to loosen all bits. Return the pork with their juices. Cover, reduce heat to medium, and cook for 8 minutes or until pork is cooked (will depend on the thickness of the meat)
- After 6 minutes, add the peas—Cook for 2 minutes.
- Taste and adjust the seasoning served with rice or mashed potatoes.
Notes
If you like a thicker sauce, flour the meat before sealing it.
Disclaimer: This was part of a sponsored collaboration with DiMe Media and the National Pork Board. All opinions on Pork Arvejado are 100% mine.
Una amiga chilena mencionó la Pichanga su receta parece auténtica. Ahora menciona puerco alverjado al final d la receta escribe add peas por favor creo s le olvidó escribir como prep las srvejas!!! Favor d explicar Gracias!!
Las arvejas no van preparadas de antemano, puedes usar arvejas congeladas o frescas y solo se agregan al final. Si quieres mira esta receta de pollo arvejado con fotos del paso a paso https://www.chileanfoodandgarden.com/peas-carrots-chicken-stew-pollo-arvejado/
Saludos.
I've always loved conejito o pollo arvejado and this seems like an appealing variation. I would suggest making this recipe more aliñada with the addition of comino and oregano (along with the recommended ajo and ají de color). The wine is an essential ingredient for me -- along with the caldo -- because it adds depth and mystery to the recipe. Buen provecho!
White wine, comino and oregano are all classics on this dish... with the recent move I'm still unpacking and didn't have it at hand, but I will use them in "normal" times.
Thanks John.