Spicy peruvian pork

Prep Time: 1 hour

Cook Time: 40 minutes

Yields: 4 servings

Description Edit

Goes good over rice.

Ingredients Edit

  • 2 1/2 pounds boneless pork shoulder, cubed
  • 1/4 cup white vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 1 cup orange juice
  • 1/2 cup water
  • 1 tablespoon dried minced onion
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water

Directions Edit

1. Place pork into a large bowl.

2. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour seasonings over the pork, and stir to coat. Cover and refrigerate for 1 hour.

3. 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.

4. 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.

Community content is available under CC-BY-SA unless otherwise noted.