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    You are in: Home / Recipes / Spicy Peruvian Pork Recipe
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    Spicy Peruvian Pork

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 29, 2012

      The flavor in this dish was great, especially with the turmeric. I took your advice and added onions and used the crock pot (skipping the oil and flour). I also added carrots. The onions were super good in it, I would definitely recommend that. I subbed broth for the water and used half Meyer lemon juice to make my orange "sour", as one reviewer suggested. It was still sweet, but the balance worked well.

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    • on June 28, 2008

      This was ok, I would add a bit more spice to it. I put some potatoes and carrots in with it. Made for ZWT4 for the Chic Chefs

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    • on June 26, 2008

      This was really good! I ran out of turmeric so I used Zaar substitute suggestion and used dry mustard and saffron. We rolled this up in tortillas with black beans, sour cream and avocado slices. YUM!

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    • on June 15, 2008

      There might be a heat wave here, but I love a good stew anytime. The spiciness here is not from heat - as some might assume - but from an interesting mix of flavors from the spices, vinegar and orange juice. As suggested by the posting chef, I cooked potatoes with the pork and the results were delightful. (The starchiness of the potatoes naturally thinking the sauce without using flour and at the same time balanced the acidity of the dish.) My guess is this would be wonderful with a more sour orange. Thank you for a great dinner and some tasty lunches to come.

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    Nutritional Facts for Spicy Peruvian Pork

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 803.4
     
    Calories from Fat 552
    68%
    Total Fat 61.3 g
    94%
    Saturated Fat 20.4 g
    102%
    Cholesterol 201.4 mg
    67%
    Sodium 780.5 mg
    32%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.8 g
    23%
    Protein 48.5 g
    97%

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