Spicy Peruvian Pork

Spicy Peruvian Pork

25 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    1 h 40 m
Kimber
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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)

Rate This Recipe
crcowley
20

crcowley

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
11

Kristine Lopez

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
8

njmom

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 30.6 g
  • 47%
  • Carbs
  • 10.8 g
  • 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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