Bolivian Spiced Pork

Bolivian Spiced Pork

I do not actually know why this might be called “Bolivian…” and I have actually been to Bolivia.  So, if one of my real Bolivian friends reads this and can tell me why this might be called “Bolivian, ” that would be great.  Perhaps it’s the lemon peel and cumin combination…?  I got this recipe from a South Beach cookbook.  I changed it up to make it work for me.  You can use pork chops and cook as directed, or you could rub the spices and lemon peel on a pork roast and roast in the oven at about 400 degrees until done.  Fry up some potatoes or plantains, and yes,  I can see where this would be “Bolivian.”

Spice Rub:
1 ½ tsp ground cumin
3 tsp ground cardamom
3 tsp ground coriander  (I did not have any coriander, so I substituted 1 ½ tsp celery seed)
½ tbs ground red pepper (I sometimes do not use this at all… but always less than called for.  It depends upon how spicy you like things.)
3 Tbs grated lemon peel  (about 1 lemon’s worth)
½ Tbs kosher salt
½ Tbs Pepper

Mix the spices together and rub onto 4-6 pork chops or a pork loin roast.

Sear the pork on each side in 3 Tbs olive oil.

Put chops in oven to finish cooking.  About 350 degrees.
Squeeze a little of the fresh lemon juice on the chops as baking.


I love the lemon zestiness of this! 

 Here are actual pictures of Bolivia:




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