Peruvian Pork With Lemon Recipes

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PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES



Peruvian Pork Stew With Chiles, Lime and Apples image

Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield at least 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chiles
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1/4 cup chopped cilantro

Steps:

  • Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
  • Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
  • Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams

SPICY PERUVIAN PORK



Spicy Peruvian Pork image

This different pork flavor is delicious served over rice and has always been met with praise. The spices in the marinade can stain, so I use a metal bowl to do the marinating in (also wear an apron!). DO TRY!

Provided by Kimber

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h40m

Yield 4

Number Of Ingredients 13

2 ½ pounds boneless pork shoulder, cubed
¼ cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
½ teaspoon garlic powder
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 tablespoon vegetable oil
1 cup orange juice
½ cup water
1 tablespoon dried minced onion
1 tablespoon all-purpose flour
2 tablespoons water

Steps:

  • Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.
  • Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
  • In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 10.8 g, Cholesterol 111.6 mg, Fat 30.6 g, Fiber 0.8 g, Protein 30.1 g, SaturatedFat 10.4 g, Sodium 670.1 mg, Sugar 5.7 g

PERUVIAN ALFAJORES



Peruvian Alfajores image

Delicate shortbread cookies filled with dulce de leche and covered in powdered sugar. This is the Peruvian recipe.

Provided by F Polack

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 3h35m

Yield 12

Number Of Ingredients 5

2 cups all-purpose flour
¼ cup confectioners' sugar
¾ cup vegetable shortening, chilled
¼ cup dulce de leche
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour and 1/4 cup confectioners' sugar together into a bowl. Rub the shortening into the flour until completely incorporated to form a dough. Roll out on a floured surface to 1/4-inch thick, then cut into 1 to 1 1/2-inch circles with a small, round cookie cutter. Place circles onto an ungreased baking sheet, and poke each twice with a fork.
  • Bake in preheated oven for 15 minutes. Disks should be removed from the oven while still pale, they should not brown. Cool completely on a wire rack.
  • To assemble the alfajores, spread one of the disks with a teaspoon of dulce de leche, then place a second disk on top, creating a sandwich. Repeat with remaining disks, then dust with confectioners' sugar.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 24.9 g, Cholesterol 0.8 mg, Fat 13.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 13.8 mg, Sugar 8 g

GARLIC-LEMON PORK



Garlic-Lemon Pork image

Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1/4 cup all-purpose flour
2 lemons, 1 zested and juiced, 1 very thinly sliced
1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick
Salt and pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
4 cloves garlic, thinly sliced
3/4 cup chicken broth
2 tablespoons sliced fresh chives

Steps:

  • Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
  • Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g

PORK MEDALLIONS



Pork Medallions image

Pork medallions are tender pan-fried slices of pork tenderloin with sautéed onions, mushrooms, and garlic in a rich and creamy brown gravy. Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice. Makes 6-8 servings.

Provided by Tiffany

Categories     Main Dishes

Time 29m

Number Of Ingredients 14

2 Pork Tenderloins (approximately 1-1.5 lbs each)
1 tbsp Olive or Canola Oil
3 tbsp Butter
8 oz Sliced Mushrooms
1/2 cup Chopped Yellow Onion
1 tbsp Minced Garlic
1/4 cup All-Purpose Flour
2 cups Chicken Broth
1 tbsp Worcestershire Sauce
1 tsp Rosemary
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 cup Cold Water
3 tbsp Cornstarch

Steps:

  • Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
  • Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
  • Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
  • Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
  • If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.

Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Protein 35 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 382 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

PERUVIAN PORK WITH LEMON



Peruvian Pork With Lemon image

Make and share this Peruvian Pork With Lemon recipe from Food.com.

Provided by Marlitt

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs pork loin (cubed )
2 tablespoons flour
1/4 cup olive oil
1 tablespoon fresh gingerroot (grated )
1 large onion (thinly sliced )
3 medium tomatoes (chopped )
4 medium jalapenos (chopped )
2 tablespoons parsley (finely chopped )
1/2 teaspoon lemon peel (grated )
1/2 cup lemon juice
2 cups chicken stock
lemon wedge (for garnish )
parsley (for garnish)

Steps:

  • Sprinkle pork with flour.
  • Heat the oil and saute meat with the ginger until pork is nicely browned.
  • Add onion, tomatoes, and chiles.
  • Cook for 3 minutes.
  • Add parsley, lemon peel, lemon juice and stock.
  • Reduce heat and simmer uncovered for 20 minutes and stock is reduced to the consistency of gravy.
  • Serve with rice or boiled potatoes, garnished with lemon wedges and parsley.

Nutrition Facts : Calories 466.5, Fat 31.4, SaturatedFat 8.9, Cholesterol 93.1, Sodium 183.5, Carbohydrate 11.8, Fiber 1.6, Sugar 4.9, Protein 33.4

ROAST PORK LOIN WITH SALSA VERDE



Roast Pork Loin with Salsa Verde image

Colorado chef-farmer Eric Skokan began raising heritage Mulefoot pigs more than a decade ago, in part because he found the taste incomparable. His pigs spend their days outdoors, munching through fields of overripe (and thus not restaurant-worthy) organic vegetables and pasture. It's worth seeking out pastured pork for its bold and complex flavor; robust sauces like this salsa verde complement it especially well. Blending an ice cube with the herbs helps preserve their vibrant color.

Provided by Eric Skokan

Categories     Healthy Pork Loin Recipes

Time 1h

Number Of Ingredients 10

2 pounds boneless pork loin
1 ¼ teaspoons salt, divided
1 cup fresh chervil leaves (see Tip)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
½ cup extra-virgin olive oil plus 2 tablespoons, divided
1 ice cube
1 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon minced garlic

Steps:

  • Preheat oven to 375°F.
  • Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.
  • Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.
  • Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.
  • Thinly slice the pork and serve with any pan drippings and the salsa verde.

Nutrition Facts : Calories 285 calories, Carbohydrate 2 g, Cholesterol 57 mg, Fat 21 g, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, Sodium 417 mg

BAKED PORK RIBS WITH LEMON



Baked pork ribs with lemon image

Want to make a simple lunch for the whole family? This baked pork ribs recipe flavored with lemon is perfect for the occasion! Has excellent presentation, it's a simple and very tasty recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Pork ribs, lemon juice, olive oil, onion HOW TO MAKE BAKED PORK RIBS WITH LEMON: Place the pork ribs on a baking dish and season with lemon juice, sliced onion, salt, nutmeg, paprika, unpeeled crushed garlic and olive oil. Garnish with lemon slices and bake until golden, about 1 hour and 30 minutes. Occasionally, drizzle the ribs with the sauce. Turn off the oven and serve the pork ribs with fries.

Provided by Pedro Barbosa

Categories     Meat, Recipes, Videos

Time 1h40m

Yield 4

Number Of Ingredients 9

1.2 kg (2 2/3 pounds) pork ribs
100 ml (1/2 cup) lemon juice
1 lemon
1 medium onion
4 cloves of garlic
100 ml (1/2 cup) olive oil
Nutmeg (to taste)
1/2 teaspoon paprika
Salt (to taste)

Steps:

  • Preheat the oven to 180ºC (350ºF).
  • Place the pork ribs on a baking dish and season with lemon juice, sliced onion, salt, nutmeg, paprika, unpeeled crushed garlic and olive oil. Garnish with lemon slices and bake until golden, about 1 hour and 30 minutes. Occasionally, drizzle the ribs with the sauce.
  • Turn off the oven and serve the pork ribs with fries.

Nutrition Facts : Baked pork ribs with lemon Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 1044 Total Fat 77 g(99%) Saturated Fat 22.5 g(113%) Cholesterol 309 mg(103%) Sodium 220 mg(10%) Total Carbohydrate 4 g(2%) Protein 80 g

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