Spicy Peruvian Pork

Spicy Peruvian Pork

25
Kimber 15

"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 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

25
  1. 33 Ratings

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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...

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 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'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 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.

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...

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...

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...

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 sn...