Peruvian chicken is a classic, tasty dish with many permutations. The basis of all of the different recipes is a marinade that combines a few spices to give a memorable flavour to the chicken.
After tasting the marinade, I thought it would work equally well with pork chops. So when in Rome … or, in this case, Lima …
Peruvian Marinated Pork with Sour Cream Dip
|15 mins prep
70-80 mins cook
|Black bean coconut rice|
|Dundee Hills Pinot Noir|
- Chopping board
- Sharp knives
- Hand blender
- Kitchen Thermometer (optional)
Pork and Marinade
- Two double-cut pork chops
- 2 tbsp paprika
- 2 tsp ground cumin
- 1 tbsp salt
- 1 tbsp black and red pepper
- 1 tbsp dried oregano
- 2-3 garlic cloves
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp white wine
- 2 tbsp white vinegar
- 1 tsp light soy sauce
Sour Cream Dip
- Handful of fresh cilantro leaves
- 5-6 garlic cloves
- 60 ml mayonnaise
- 30 ml sour cream
- 1 tbsp lime juice
- 1 tsp white vinegar
- 1 tbsp extra virgin olive oil
- 1 red chilli, seeds removed
- 1 green chilli, seeds removed
- 1/3 Romano pepper, seeds removed
The method below works for a conventional oven and a Big Green Egg (BGE).
- Place all of the ingredients into a hand blender and blitz, then store in a fridge until needed. It lasts for as long as the use by date on the sour cream or mayonnaise.
- Pre-heat either oven or Big Green Egg (indirect setup) to 160°C/320°F.
- Put all of the pork marinade ingredients into a clean hand blender and blitz.
- Pat the pork chops dry with kitchen towel. Sprinkle with additional salt. Coat the sides and top of the double cut pork chops with the marinade.
- Cook for 70-80 mins, or until the internal temperature of the chops is 63°C/145°F. Check that the juices are running clear when poked with a skewer.
- Serve with sour cream dip and side dishes.
Hints, Tips and Pictures
- The meal is greater than the sum of the parts. Try the pork by itself and savour the taste. Then try some pork, beans and rice together with the sour cream dip … the dip is a perfect companion for the heat of the marinade, and the rice and beans adds some lovely texture.
- Ask your local butcher for double-cut pork chops. Some supermarket butchers will cut them for you. If you cannot get double-cut pork chops, go for four single chops and reduce the cooking time.
- The pork can be basted and left to rest in a fridge for up to 24 hours to increase the flavour.
- Use a Kitchen Thermometer (or similar) to know when the meat is ready. Put the probe into the middle of the pork loin chops.
- When the pork is ready to be served, slice down the middle to separate. If the inside is not quite done, put back into the BGE or under the grill for a few minutes. Using a Kitchen Thermometer should alleviate the need to do this.