Spicy Peruvian Pork

Spicy Peruvian Pork

25
Kimber 13

"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!"

Ingredients 1 h 40 m {{adjustedServings}} servings 444 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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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.
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Reviews 25

  1. 33 Ratings

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crcowley
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 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.

Kristine Lopez
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 what is called a curry dish. Definitely a keeper.

njmom
7/3/2003

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