This Peruvian pork stew has a unique flavor and is delicious served over rice. It has always been met with praise. The spices in the marinade can stain, so I use a metal bowl to do the marinating (and also wear an apron). Do try!
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs
Servings: 4
Ingredients
- 2 ½ pounds boneless pork shoulder, cubed
- ¼ cup white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- ½ teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 tablespoon vegetable oil
- 1 cup orange juice
- ½ cup water
- 1 tablespoon dried minced onion
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Steps
- Place pork into a large bowl. In a small bowl, mix together vinegar, cumin, turmeric, garlic powder, salt, and pepper. Pour over pork and stir to coat. Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Transfer pork to the hot skillet, reserving marinade. Cook in hot oil until nicely browned on the outside. Add orange juice, 1/2 cup water, onion, and reserved marinade. Reduce heat to low, cover, and simmer until pork is fork tender, about 30 minutes.
- In a small cup, stir together flour and 2 tablespoons water. Stir into the skillet and simmer uncovered until thickened, 2 to 4 minutes.
