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Spicy Peruvian Pork

Rated as 3.86 out of 5 Stars
317

"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!"
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Ingredients

1 h 40 m servings 444
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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: 444 calories; 30.6 10.8 30.1 112 670 Full nutrition

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Reviews

Read all reviews 27
  1. 35 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 fo...

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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...

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 wha...

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...

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 fo...

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.

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 fi...

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 wi...

This recipe was very time consumming and had a strong vinegar flavor. Will not make again.

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 s...