-
-
My review
Spicy Peruvian Pork
307
Kimber
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 444Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2735 Ratings
-
-
-
-
-
Most helpful positive review
11/19/2006
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...
Most helpful critical review
7/2/2003
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 fo...
Most helpful
Most positive
Least positive
Newest
11/19/2006
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...
1/29/2007
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 wha...
5/19/2010
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...
7/2/2003
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 fo...
1/3/2007
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.
9/14/2009
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 fi...
5/5/2004
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 wi...
12/25/2004
This recipe was very time consumming and had a strong vinegar flavor. Will not make again.
8/13/2003
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 s...