Spicy Peruvian Pork
Dive into the bold and vibrant flavors of Spicy Peruvian Pork, a comforting and irresistible dish that showcases the rich culinary heritage of Peru. Tender, slow-cooked pork shoulder is infused with the fiery, smoky notes of aji panca and aji amarillo pastes, balanced perfectly with aromatic seasonings like cumin, smoked paprika, and oregano. Marinated to perfection and simmered until fork-tender, the pork is bathed in a deeply flavorful, tangy sauce created with red wine vinegar and fresh lime juice. This mouthwatering recipe is ideal for serving with rice, quinoa, or roasted vegetables, and it’s garnished with fresh cilantro for a zesty finish. Perfect for family dinners or special occasions, Spicy Peruvian Pork brings authentic South American spice and warmth to your table.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 3 tbsp aji panca paste (Peruvian red pepper paste)
- 2 tbsp aji amarillo paste (Peruvian yellow pepper paste)
- 4 pieces garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp cilantro (chopped, for garnish)
- 1 piece white onion (julienned)
- 1 cup water or chicken stock
Instructions
Cut the pork shoulder into large chunks, about 2 inches in size. Set aside.
In a large bowl, combine the aji panca paste, aji amarillo paste, minced garlic, ground cumin, smoked paprika, dried oregano, lime juice, olive oil, red wine vinegar, salt, and black pepper. Mix well to form a marinade.
Add the pork chunks to the marinade and ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully infuse.
Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of olive oil to the pot.
Once hot, sear the pork chunks in batches until they develop a golden-brown crust on all sides. Remove the pork and set aside.
In the same pot, add the julienned white onion and sauté until softened and lightly browned, about 5 minutes.
Return the seared pork to the pot, along with any leftover marinade. Pour in the water or chicken stock to mostly submerge the pork (add more liquid if needed).
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2.5 to 3 hours, or until the pork is fork-tender and the liquid has reduced to a thick, flavorful sauce.
Once cooked, taste and adjust the seasoning with additional salt or lime juice, if needed.
Serve the Spicy Peruvian Pork hot, garnished with freshly chopped cilantro. Pair it with rice, quinoa, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
