Spicy Peruvian Pork
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).