Spicy Peruvian Pork Recipe

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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.

—crcowley

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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

—njmom

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32 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.

—Kristine Lopez

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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.

—Yvonne

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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.

—AlwaysCookin

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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".

—AUNTY M

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Dec 25, 2004

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

—pino3442

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Aug 08, 2003

We enjoyed trying this uniquely flavored dish, but it was a bit too strong for our tastes. I also think the portion size is a bit off. 2 1/2 lbs of pork makes more than 4 servings at our house.

—KL_ALLEN

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Nutrition

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.

Nutritional Information

Spicy Peruvian Pork

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 444
** Calories from Fat: 275

% Daily Value *
** Total Fat 30.6g 47 %
** Saturated Fat 10.4g 52 %
** Cholesterol 112mg 37 %
** Sodium 670mg 27 %
** Potassium 624mg 17 %
** Total Carbohydrates 10.8g 3 %
** Dietary Fiber 0.8g 3 %
** Protein 30.1g 60 %
** Sugars 5.7g
** Vitamin A 3 %
** Vitamin C 55 %
** Calcium 7 %
** Iron 36 %
** Thiamin 81 %
** Niacin 87 %
** Vitamin B6 28 %
** Magnesium 14 %
** Folate 17 %

* 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.