Reviewed: Apr. 21, 2008

Made as written, this is incredibly bland. Added some more seasonings but it was still pretty boring. Not quite sure what I could have done to improve it further. The orange juice and cumin flavors are a little weird together also. Thanks anyway.

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Caroline C

	Cooking Level: Expert
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Reviewed: Mar. 2, 2008

Smelled better than it tasted.

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ag_roe

	Cooking Level: Expert Living In: Chattanooga, Tennessee, USA
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Reviewed: Jan. 11, 2008

I followed the recipe exactly...unfortunately my family just didn't care for it.

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Janene

	Cooking Level: Expert
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Reviewed: Oct. 20, 2007

Followed recipe to a tee, the flavourings were tasty but I wasn't too impressed.

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DIANAS6


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Reviewed: Sep. 10, 2007

Only change needed is increasing the marinade to pork ratio. I doubled the marinade.

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Christopher Czak

	Cooking Level: Intermediate Living In: Redford, Michigan, USA
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Reviewed: Jan. 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.

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Kristine Lopez


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Reviewed: Jan. 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.

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Yvonne


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Reviewed: Nov. 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.

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crcowley


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Reviewed: Apr. 19, 2006

Over rice, this is an inexpensive and filling meal. The flavors reminded me of an Indian dish served in an authentic restaurant. I prepared the marinade and pork the night before, so it was a snap to cook up. I did add a sprinkle of cayenne pepper: I'd suggest that for anyone who wanted it actually SPICY. Thanks for sharing.

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M. Howland

	Cooking Level: Expert Home Town: Allenton, Wisconsin, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Dec. 8, 2005

Flavorful and easy to make. I needed to add a lot more spice to make it spicy, though.

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NOTHINGBORING


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Reviewed: Oct. 4, 2005

Pretty good...could use more spice.

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JACKLYNJILL

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Jan. 18, 2005

This is YUMMY! I gave it to my college class at Harvard and everybody devoured it!

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Catherine Langford


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Reviewed: Dec. 25, 2004

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

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pino3442

	Cooking Level: Intermediate Home Town: New Berlin, Wisconsin, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Sep. 14, 2004

I didn't find this hard to make at all. I made it as written and found it was more tangy than spicy. The next time I'll try adding a bit more cumin and maybe some cayenne. I really enjoyed the dish! Thanks Kimber!

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Lesha

	Cooking Level: Expert Living In: Windsor, Nova Scotia, Canada
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Reviewed: May 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 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.

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AlwaysCookin

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA
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Reviewed: Sep. 26, 2003

This was ok, but a lot of work for the result. The tumeric gives it a terrible yellow-green color that is quite off-putting! I won't make it again

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Norma


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Reviewed: Aug. 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".

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AUNTY M


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Reviewed: Aug. 8, 2003

We enjoyed trying this uniquely flavored dish, but it was a bit too strong for our tastes. I also th

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