1/1 Photo of Spicy Peruvian Pork
Sassy in da South's Note:
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.
My Private Note
Units: US | Metric
- 1133.98 g boneless pork shoulder, cubed
- 59.14 ml white vinegar
- 14.79 ml ground cumin
- 14.79 ml ground turmeric
- 2.46 ml garlic powder
- 4.92 ml salt (or to taste)
- 1.23 ml ground black pepper (or to taste)
- 14.79 ml vegetable oil
- 236.59 ml orange juice
- 118.29 ml water
- 14.79 ml dried onion flakes
- 14.79 ml all-purpose flour
- 29.58 ml water
- 1Place pork into a large bowl.
- 2In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper.
- 3Pour over the pork, and stir to coat.
- 4Cover and refrigerate for 1 hour.
- 5Heat oil in a large skillet over medium-high heat.
- 6Remove pork from the marinade, reserving the marinade, and place in the hot skillet.
- 7Cook until nicely browned on the outside.
- 8Add 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.
- 9In a small cup, stir together the flour and 2 tablespoons of water.
- 10Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
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Nutritional Facts for Spicy Peruvian Pork
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 803.4
- Calories from Fat 552
- Total Fat 61.3 g
- Saturated Fat 20.4 g
- Cholesterol 201.4 mg
- Sodium 780.5 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 0.8 g
- Sugars 5.8 g
- Protein 48.5 g