Spicy Peruvian Pork recipe
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Ingredients
- 2 ½ pounds boneless pork shoulder, cubed ¼ cup white vinegar 1 tablespoon ground cumin 1 tablespoon ground turmeric ½ teaspoon garlic powder 1 teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste 1 tablespoon vegetable oil 1 cup orange juice ½ cup water 1 tablespoon dried minced onion 1 tablespoon all-purpose flour 2 tablespoons water
Nutrition Info
- 443.8 caloriescarbohydrate: 10.8 gcholesterol: 111.6 mgfat: 30.6 gfiber: 0.8 gprotein: 30.1 gsaturatedFat: 10.4 gservingSize: -sodium: 670.1 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Spicy Peruvian Pork
Directions
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Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.
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.
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.