Spicy Peruvian Pork Recipe - Allrecipes.com
Spicy Peruvian Pork Recipe

Spicy Peruvian Pork

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    1 hr
  • COOK

    40 mins

    1 hr 40 mins


  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jul 03, 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


33 Ratings

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.

May 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 the meat go faster. I'm not even sure browning adds that much. Second, I used cider vinegar and cut down the orange juice by a third the second time I cooked it, giving it a more mellow and lass acidic flavor. Third, and this was special: This last time, when the meat was tender (and before thickening the sauce) I removed the meat from the pan, put the liquid through a fat separator, added enough water to bring it to 4 cups, brought it to a boil, added 2 cups well-rinsed basmati rice, cooked the rice until nearly done and returned the meat to the pan to re-heat. The rice was a beautiful color and had great flavor, with one less pan to clean. Serve with plain yogurt, if desired. Broccoli or cauliflower make good side dishes.

Jan 03, 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.

May 05, 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.

Sep 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 first poured it into the bag to capture remaining spices, etc. I didn't find the liquid to be too much OR too little. Added vegetables as others suggested, including larger chunks of fresh zucchini. Since I browned the meat in an oven-proof skillet, I just slow-baked it (325 degree oven) right in the skillet for two hours; adding the veggies midway. Personally, I loved the flavor, the sauce and the addition of veggies. Will definitely make this again!

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

* Percent Daily Values are based on a 2,000 calorie diet.

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