Spicy Peruvian Pork

Name: Spicy Peruvian Pork
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 1/2 lbs 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 onion flakes; 1 tablespoon all-purpose flour; 2 tablespoons water

Submitted by Sassy in da South

"Some might not feel this is spicy enough for their taste, so feel free to kick it up with crushed red pepper flakes, cayenne pepper, etc. Also, I have fixed this by adding chopped tomatoes, chopped potatoes, and sliced onion to the mix. This does well in the crockpot also if you like."

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photo by justcallmetoni

Ready In:: 50mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 ¹⁄₂ lbs 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 onion flakes
1 tablespoon all-purpose flour
2 tablespoons water

directions

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.

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Reviews

The flavor in this dish was great, especially with the turmeric. I took your advice and added onions and used the crock pot (skipping the oil and flour). I also added carrots. The onions were super good in it, I would definitely recommend that. I subbed broth for the water and used half Meyer lemon juice to make my orange "sour", as one reviewer suggested. It was still sweet, but the balance worked well.

Maito
This was ok, I would add a bit more spice to it. I put some potatoes and carrots in with it. Made for ZWT4 for the Chic Chefs

bigbadbrenda
This was really good! I ran out of turmeric so I used Zaar substitute suggestion and used dry mustard and saffron. We rolled this up in tortillas with black beans, sour cream and avocado slices. YUM!

Stephanie Y.
There might be a heat wave here, but I love a good stew anytime. The spiciness here is not from heat - as some might assume - but from an interesting mix of flavors from the spices, vinegar and orange juice. As suggested by the posting chef, I cooked potatoes with the pork and the results were delightful. (The starchiness of the potatoes naturally thinking the sauce without using flour and at the same time balanced the acidity of the dish.) My guess is this would be wonderful with a more sour orange. Thank you for a great dinner and some tasty lunches to come.

justcallmetoni

Tweaks

The flavor in this dish was great, especially with the turmeric. I took your advice and added onions and used the crock pot (skipping the oil and flour). I also added carrots. The onions were super good in it, I would definitely recommend that. I subbed broth for the water and used half Meyer lemon juice to make my orange "sour", as one reviewer suggested. It was still sweet, but the balance worked well.

Maito