Peruvian Pork

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.  -  19 Nov 2006  (Review from Allrecipes US | Canada)

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.  -  29 Jan 2007  (Review from Allrecipes US | Canada)

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.  -  19 May 2010  (Review from Allrecipes US | Canada)