Spicy Peruvian Pork Recipe Reviews - Allrecipes.com (Pg. 3)
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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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Sep. 25, 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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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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Reviewed: Jul. 2, 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
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Photo by njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA
Living In: Sayreville, New Jersey, USA
Reviewed: Jul. 2, 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.
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Displaying results 21-25 (of 25) reviews

 
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