SPICY PERUVIAN PORK
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.
Provided by Sassy in da South
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 803.5, Fat 61.4, SaturatedFat 20.4, Cholesterol 201.5, Sodium 780.5, Carbohydrate 11.2, Fiber 0.9, Sugar 5.8, Protein 48.6
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