A Peruvian meal that my Japanese mother loved. This is her quick, altered version of the meal. Unfortunately she never measured the ingredients, so I always have to guess and taste-test this at every step. You can substitute ground turkey for pork if desired. I usually end up adding more cumin, garlic, and soy sauce right before serving.


Recipe Summary

20 mins
20 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat vegetable oil in a skillet over medium heat; cook and stir pork, garlic, and cumin until pork is browned, 5 to 10 minutes. Transfer pork mixture, including oil, to a pot.

  • Mix potatoes, tomatoes, and onion into pork mixture; cook and stir over medium heat until potatoes are cooked through, 15 to 20 minutes. Add enough soy sauce to color and season pork and potato mixture.

  • Stir parsley, oregano, and cilantro into pork and potato mixture; season with salt and pepper. Serve over cooked rice.

Nutrition Facts

501 calories; protein 27.2g 54% DV; carbohydrates 49.3g 16% DV; fat 20.7g 32% DV; cholesterol 73.6mg 25% DV; sodium 314.9mg 13% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I agree with the previous reviewer. The flavors are on the subtle side. I doubled the garlic, cumin and canned tomatoes. I also added 2-3 teaspoons of Tapatio hot sauce. Like the previous reviewer, I’m no Peruvian chef. While I feel my changes gave a better flavor profile—U worry that I might be steering away from Peruvian cuisine. My next thought is to add interest with the rice. I’m going to look for a cilantro-rice recipe. Read More