Spicy Peruvian Pork

Rating: 3.86 stars
35 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1

This different pork flavor is delicious served over rice and has always been met with praise. The spices in the marinade can stain, so I use a metal bowl to do the marinating in (also wear an apron!). DO TRY!

By Kimber
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Ingredients

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

Directions

  • Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.

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  • Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.

  • In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.

Nutrition Facts

Per Serving:
443.8 calories; 30.1 g protein; 10.8 g carbohydrates; 111.6 mg cholesterol; 670.1 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

crcowley
Rating: 5 stars
11/20/2006
This was so delicious! A friend of mine from South America raved about it as well. I did make a few changes. After browning the pork on the stove top I put it in the slow cooker. I deglazed the pan with the liquids including a splash of white wine and poured that into the slow cooker. I added extra juice to cover the meat. 45 minutes before serving I added cubed potato slivered onion and chopped tomato (20 minutes before serving). I thought this made the dish more authentic when compared to our local Peruvian restaurant. Read More
Helpful
(32)

Most helpful critical review

njmom
Rating: 3 stars
07/03/2003
I thought this was pretty good. Not as spicy as I thought it was going to be. Next time I'll add some cayenne. I cooked it all day on low in my slow cooker. I also added some baby carrots for some veggies. Served over rice. Thanks Kimber Read More
Helpful
(8)
35 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
crcowley
Rating: 5 stars
11/20/2006
This was so delicious! A friend of mine from South America raved about it as well. I did make a few changes. After browning the pork on the stove top I put it in the slow cooker. I deglazed the pan with the liquids including a splash of white wine and poured that into the slow cooker. I added extra juice to cover the meat. 45 minutes before serving I added cubed potato slivered onion and chopped tomato (20 minutes before serving). I thought this made the dish more authentic when compared to our local Peruvian restaurant. Read More
Helpful
(32)
crcowley
Rating: 5 stars
11/20/2006
This was so delicious! A friend of mine from South America raved about it as well. I did make a few changes. After browning the pork on the stove top I put it in the slow cooker. I deglazed the pan with the liquids including a splash of white wine and poured that into the slow cooker. I added extra juice to cover the meat. 45 minutes before serving I added cubed potato slivered onion and chopped tomato (20 minutes before serving). I thought this made the dish more authentic when compared to our local Peruvian restaurant. Read More
Helpful
(32)
Kristine Lopez
Rating: 5 stars
01/29/2007
My family thought this was wonderful for a change. I took advantage of another reviewer and added potatoes and carrots. I also added cayenne to spice it up. I would have thought that this is what is called a curry dish. Definitely a keeper. Read More
Helpful
(13)
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AmaraJ1
Rating: 5 stars
05/19/2010
I've made this twice now and second time's the charm. First save yourself work: rather than cubing the meat cut it into larger pieces and marinade all day. The larger pieces makes browning the meat go faster. I'm not even sure browning adds that much. Second I used cider vinegar and cut down the orange juice by a third the second time I cooked it giving it a more mellow and lass acidic flavor. Third and this was special: This last time when the meat was tender (and before thickening the sauce) I removed the meat from the pan put the liquid through a fat separator added enough water to bring it to 4 cups brought it to a boil added 2 cups well-rinsed basmati rice cooked the rice until nearly done and returned the meat to the pan to re-heat. The rice was a beautiful color and had great flavor with one less pan to clean. Serve with plain yogurt if desired. Broccoli or cauliflower make good side dishes. Read More
Helpful
(10)
njmom
Rating: 3 stars
07/03/2003
I thought this was pretty good. Not as spicy as I thought it was going to be. Next time I'll add some cayenne. I cooked it all day on low in my slow cooker. I also added some baby carrots for some veggies. Served over rice. Thanks Kimber Read More
Helpful
(8)
Yvonne
Rating: 3 stars
01/03/2007
I tried it. It was ok. This was a little too sweet for my taste I might try it next time with 1/2 the OJ and add 1/2 cup lemon juice. Read More
Helpful
(7)
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AlwaysCookin
Rating: 4 stars
05/05/2004
I really enjoyed this recipe. Unlike prior reviews I did not find it difficult to make at all! (ref: not worth the time). I too added a dash of hot sauce. When you first brown the pork it will not really leave much sauce in bowl. As it browns drain marinade back to its bowl; but let it brown! Then add back the marinade. I would make it again. Read More
Helpful
(6)
Keyboardlady
Rating: 5 stars
09/14/2009
Made this recipe with bone-in pork shoulder (rather than cubed) and it worked well. I marinated the meat in a plastic-zipper bag. Before adding the o.j. and water to the skillet however I first poured it into the bag to capture remaining spices etc. I didn't find the liquid to be too much OR too little. Added vegetables as others suggested including larger chunks of fresh zucchini. Since I browned the meat in an oven-proof skillet I just slow-baked it (325 degree oven) right in the skillet for two hours; adding the veggies midway. Personally I loved the flavor the sauce and the addition of veggies. Will definitely make this again! Read More
Helpful
(6)
AUNTY M
Rating: 5 stars
08/13/2003
This recipe is outstanding! Lovely flavour and texture. I added a few florets of cauliflower and a little more water to the meat on the second day simmered it gently for about 20 minutes or so and it was delicious! I also served it with buttered steamed potatoes and it made a lovely meal. Many thanks Kimber. This is most certainly a "do again". Read More
Helpful
(5)
Bryan Constantineau
Rating: 1 stars
12/26/2004
This recipe was very time consumming and had a strong vinegar flavor. Will not make again. Read More
Helpful
(5)
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