Spicy Peruvian Pork Recipe

Pork shoulder: Cut into cubes, this is the main protein of the dish, providing a tender and flavorful base.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor.

Onion: Finely chopped, it adds sweetness and depth to the dish.

Garlic: Minced, it provides a pungent and aromatic base.

Aji amarillo paste: This Peruvian chili paste adds heat and a unique flavor to the dish.

Cumin: A warm spice that adds earthiness and complexity.

Paprika: Adds a mild sweetness and a beautiful color to the dish.

Chicken broth: Used to simmer the pork, adding moisture and flavor.

Lime: Juiced, it adds a fresh and tangy finish to the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the flavors.

When browning the pork cubes, ensure they are in a single layer in the skillet to achieve an even sear. Overcrowding the pan can cause the meat to steam rather than brown, which affects the overall flavor and texture of the dish. If necessary, brown the pork in batches to maintain the proper heat and achieve a rich, caramelized exterior.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb flavors well, making them a good alternative to pork shoulder.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar aromatic base to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for a similar flavor impact.

• aji amarillo paste - Substitute with sriracha: Sriracha can provide a similar level of heat and a bit of sweetness, though the flavor profile will be slightly different.

• cumin - Substitute with ground coriander: Ground coriander has a warm, earthy flavor that can complement the other spices in the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor that can enhance the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while keeping the dish flavorful.

• lime - Substitute with lemon: Lemon juice can provide a similar acidity and brightness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile while being slightly milder.

• Allow the pork to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Transfer the spicy Peruvian pork to an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain the flavor and prevent any odors from seeping in or out.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cool temperature will keep the pork fresh and flavorful.
• For longer storage, place the cooled pork in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the pork has been stored and ensures you use it within a safe time frame.
• When ready to reheat, thaw the frozen pork in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the dish.
• Reheat the pork in a skillet over medium heat, adding a splash of chicken broth or water to keep it moist. Stir occasionally until heated through.
• Alternatively, you can reheat the pork in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If you notice any off smells, discoloration, or changes in texture, discard the pork as it may have spoiled. Always prioritize food safety.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet.
  3. Add the leftover Spicy Peruvian Pork to the skillet.
  4. Cover the skillet with a lid to retain moisture.
  5. Stir occasionally until the pork is heated through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Spicy Peruvian Pork in an oven-safe dish.
  3. Add a small amount of chicken broth or water to keep the pork moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the pork is heated through.

• Microwave Method:

  1. Place the leftover Spicy Peruvian Pork in a microwave-safe dish.
  2. Add a splash of chicken broth or water to the dish.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Continue microwaving in 30-second intervals until the pork is heated through.

• Sous Vide Method:

  1. Place the leftover Spicy Peruvian Pork in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and let it heat for about 30-45 minutes.
  4. Remove the bag from the water bath and serve immediately.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Spicy Peruvian Pork in the steamer basket.
  3. Cover and steam for about 5-10 minutes, or until the pork is heated through.
  4. Check occasionally to ensure the water doesn’t evaporate completely.

• Skillet: A large, flat-bottomed pan used for frying, searing, and browning foods.

• Wooden spoon: A versatile kitchen utensil used for stirring and mixing ingredients.

• Chef's knife: A sharp knife used for chopping and finely dicing the onion and garlic.

• Cutting board: A durable surface used for chopping and preparing ingredients.

• Measuring spoons: Used to measure the olive oil, aji amarillo paste, cumin, and paprika accurately.

• Measuring cup: Used to measure the chicken broth.

• Juicer: A tool used to extract juice from the lime.

• Tongs: Used to turn and handle the pork cubes while browning them.

• Lid: Used to cover the skillet while simmering the pork to ensure even cooking.

• Serving spoon: Used to serve the finished dish.

Prep ingredients ahead: Chop the onion and garlic in advance to save time during cooking.

Use pre-cut pork: Buy pork shoulder already cut into cubes to skip the cutting step.

Simmer with a lid: Cover the skillet while simmering to reduce cooking time and keep the pork tender.

Double the batch: Cook a larger quantity and freeze portions for quick meals later.

Instant pot option: Use an Instant Pot to significantly reduce cooking time while keeping flavors intact.