Peruvian Pork

    (34)
    1 hour 45 min

    Succulent and spicy pork made by marinating pork shoulder in vinegar, cumin, turmeric, garlic, orange juice and onion. The pork is then pan-seared and cooked in the marinade, until fork tender. Delicious served with rice.


    35 people made this

    Ingredients
    Serves: 4 

    • 1.1kg boneless pork shoulder, cubed
    • 125ml vinegar
    • 1 tablespoon ground cumin
    • 1 tablespoon ground turmeric
    • 1/2 teaspoon garlic granules
    • 1 teaspoon salt or to taste
    • 1/4 teaspoon ground black pepper or to taste
    • 1 tablespoon vegetable oil
    • 250ml orange juice
    • 125ml water
    • 1 tablespoon dried onion powder
    • 1 tablespoon plain flour
    • 2 tablespoons water

    Method
    Prep:5min  ›  Cook:40min  ›  Extra time:1hr marinating  ›  Ready in:1hr45min 

    1. Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic granules, salt and pepper. Pour over the pork and stir to coat. Cover and refrigerate for 1 hour.
    2. Heat oil in a large frying pan over medium-high heat. Remove pork from the marinade, reserving the marinade and place in the hot frying pan. Cook until nicely browned on the outside. Add orange juice, 125ml water, onion powder 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 frying pan and simmer uncovered until thickened, 2 to 4 minutes.

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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (26)

    by
    28

    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)

    by
    13

    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)

    by
    8

    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)

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