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Spicy Peruvian Pork

SUBMITTED BY: Kimber

"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!"
PREP TIME  1 Hr
COOK TIME  40 Min
READY IN  1 Hr 40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 1/2 pounds boneless pork shoulder, cubed
  • 1/4 cup white vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 1 cup orange juice
  • 1/2 cup water
  • 1 tablespoon dried minced onion
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water

DIRECTIONS

  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 MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2006 by crcowley
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.

5 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2003 by njmom
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

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by Kristine Lopez
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.

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 444

  • Total Fat: 30.6g
  • Cholesterol: 112mg
  • Sodium: 671mg
  • Total Carbs: 10.8g
  •     Dietary Fiber: 0.8g
  • Protein: 30.1g

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