Spicy Peruvian Pork

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!

• Preparation Time: 60 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 40 mins
• Calories: 444 Calories

Ingredients

• 2 tablespoons water
• ½ cup water
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1 cup orange juice
• ½ teaspoon garlic powder
• 1 tablespoon dried minced onion
• 1 teaspoon salt, or to taste
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup white vinegar
• 2 ½ pounds boneless pork shoulder, cubed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.