Grilled Anticucho-Style Pork

by Walther Adrianzen

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Low Carbs



High Protein



Nut Free

Here’s a hearty, satisfying way to discover Peruvian cuisine—and a totally captivating take on a meat-and-potatoes meal. Traditionally, anticuchos are marinated, skewered, and grilled meats, with roots dating back to ancient Andean cultures. Chef Walther substitutes a whole boneless pork loin chop for a more substantial portion, and bathes it in a marinade of spicy aji chile, cumin, oregano, and garlic. When it’s grilled to perfection, he tosses it in chimichurri sauce, packed with the bright flavors of vinegar, garlic, and oregano. If ever a side dish could steal centerstage, Chef Walther’s Potato and Beet Salad is it. The combination of tender potatoes, earthy beets, sweet Granny Smith apple and red bell pepper, crisp chopped green beans, and fresh corn kernels is swathed in a tangy, creamy blend of lime-spiked mayonnaise.

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