This spicy Peruvian pork recipe is a delightful fusion of bold flavors and tender meat. The combination of aji amarillo paste, garlic, and cumin creates a rich and aromatic dish that is sure to impress. Perfect for a family dinner or a special occasion, this recipe brings a taste of Peru to your table.
One ingredient you might not commonly find in your pantry is aji amarillo paste. This Peruvian yellow chili paste adds a unique heat and depth of flavor to the dish. You can find it in specialty stores or online. Make sure to check the international or Latin American section of your supermarket.

Ingredients For Spicy Peruvian Pork Recipe
Pork shoulder: A flavorful and tender cut of meat that works well for slow cooking.
Aji amarillo paste: A spicy Peruvian yellow chili paste that adds heat and depth of flavor.
Garlic: Adds a pungent and aromatic flavor to the dish.
Cumin: Provides a warm, earthy flavor that complements the other spices.
Paprika: Adds a mild sweetness and vibrant color to the dish.
Salt: Enhances the overall flavor of the ingredients.
Black pepper: Adds a subtle heat and depth of flavor.
Olive oil: Used for searing the pork to lock in flavor and moisture.
Chicken broth: Adds moisture and enhances the savory flavors of the dish.
Onion: Adds sweetness and depth of flavor when cooked.
Red bell pepper: Adds a sweet and slightly tangy flavor, as well as a pop of color.
Technique Tip for This Recipe
When searing the pork chunks in the skillet, make sure not to overcrowd the pan. This ensures that each piece gets a nice, even browning and develops a rich, caramelized crust. Overcrowding can cause the meat to steam instead of sear, resulting in less flavorful pork. If necessary, sear the pork in batches to maintain the right temperature and achieve the best results.
Suggested Side Dishes
Alternative Ingredients
pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and moisture content, making them a good alternative for a tender and flavorful dish.
aji amarillo paste - Substitute with chipotle paste: Chipotle paste provides a similar level of heat and a smoky flavor that can mimic the complexity of aji amarillo.
garlic, minced - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use ¼ teaspoon of garlic powder for every clove of garlic.
cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.
paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and a rich, smoky flavor similar to paprika.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but reduce the amount to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, which can still work well in the recipe.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for cooking.
chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for those avoiding meat.
onion, sliced - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different but pleasant taste to the dish.
red bell pepper, sliced - Substitute with poblano pepper: Poblano peppers have a mild heat and a rich flavor that can add a different dimension to the dish while maintaining a similar texture.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
Transfer the cooled pork chunks along with the onion and red bell pepper slices to an airtight container. Make sure to include some of the chicken broth to keep the meat moist.
Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making the dish even more delicious.
For longer storage, place the pork in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
When freezing, ensure the pork is covered with the broth to prevent freezer burn. This will also help retain the dish's rich flavors.
To reheat, thaw the frozen pork in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat in a skillet over medium heat, adding a splash of chicken broth if needed to keep the pork moist. Alternatively, you can reheat in the oven at 350°F (175°C) until warmed through.
If you prefer microwave reheating, place the pork in a microwave-safe dish, cover, and heat on medium power in short intervals, stirring occasionally to ensure even heating.
Serve the reheated Spicy Peruvian Pork with fresh sides like rice, quinoa, or a crisp salad to complement the rich, spicy flavors.
How to Reheat Leftovers
Oven Method: Preheat your oven to 325°F (165°C). Place the leftover pork in an oven-safe dish, adding a splash of chicken broth or water to keep it moist. Cover the dish with foil and heat for about 20-25 minutes, or until the pork is warmed through.
Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover pork chunks along with any onion and red bell pepper slices. Stir occasionally, cooking until the pork is heated through, about 10-15 minutes.
Microwave Method: Place the pork in a microwave-safe dish. Add a bit of chicken broth or water to prevent drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork is hot.
Slow Cooker Method: Place the leftover pork in the slow cooker. Add a small amount of chicken broth or water. Set the slow cooker to low and heat for 1-2 hours, or until the pork is thoroughly warmed.
Steaming Method: Set up a steamer basket over boiling water. Place the pork chunks in the basket, cover, and steam for about 10-15 minutes, or until the pork is heated through. This method helps retain moisture and keeps the pork tender.
Best Tools for This Recipe
Oven: Used to bake the pork until it is tender and cooked through.
Large mixing bowl: Used to combine the aji amarillo paste, garlic, cumin, paprika, salt, and black pepper with the pork chunks.
Large skillet: Used to sear the pork chunks on all sides until browned.
Tongs: Used to handle and turn the pork chunks while searing them in the skillet.
Baking dish: Used to hold the seared pork, chicken broth, sliced onion, and red bell pepper for baking.
Aluminum foil: Used to cover the baking dish while it is in the oven.
Knife: Used to slice the onion and red bell pepper.
Cutting board: Used as a surface to slice the onion and red bell pepper.
Measuring spoons: Used to measure the aji amarillo paste, garlic, cumin, paprika, salt, and black pepper.
Measuring cup: Used to measure the chicken broth.
Spatula: Used to mix the pork chunks with the spice mixture in the mixing bowl.
How to Save Time on Making This Dish
Marinate in advance: Prepare the pork shoulder with spices the night before to save time on the day of cooking.
Use a slow cooker: Instead of baking, use a slow cooker to cook the pork while you attend to other tasks.
Pre-slice vegetables: Slice the onion and red bell pepper ahead of time and store them in the fridge.
Batch searing: Sear the pork chunks in batches to ensure even browning and save time.
Instant broth: Use pre-made chicken broth to cut down on preparation time.

Spicy Peruvian Pork Recipe
Ingredients
Main Ingredients
- 1 kg Pork shoulder cut into chunks
- 2 tablespoon Aji amarillo paste
- 1 tablespoon Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 1 cup Chicken broth
- 1 large Onion, sliced
- 1 large Red bell pepper, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the aji amarillo paste, garlic, cumin, paprika, salt, and black pepper. Add the pork chunks and coat them well with the spice mixture.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned.
- Transfer the seared pork to a baking dish. Add the chicken broth, sliced onion, and red bell pepper to the dish.
- Cover the baking dish with foil and bake in the preheated oven for 40 minutes, or until the pork is tender and cooked through.
- Remove from the oven and let it rest for a few minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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