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Spicy Peruvian Pork Recipe

Recipe by: Kimber

"This different pork flavor is delicious served over rice and has always been met with praise. The spices in the marinade can stain, so I use a metal bowl to do the marinating in (also wear an apron!). DO TRY!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h
  • Cook40 m
  • Ready In1 h 40 m
  • 1Place 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.
  • 2Heat 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.
  • 3In 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.
Ingredients
  • 4 servings
  • 444 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    444
    22%
  • Fat:
    30.6
    47%
  • Carbs:
    10.8
    3%
  • Protein:
    30.1
    60%
  • Cholesterol:
    112
    37%

Based on a 2,000 calorie diet

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