Easiest Way to Make Peruvian Lily Plant Care

Spicy Peruvian Pork

Plant in october or early spring.

Recipe Summary 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!

Ingredients | Peruvian Lily Plant Care

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

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.

Info | Peruvian Lily Plant Care

prep: 1 hr cook: 40 mins total: 1 hr 40 mins Servings: 4 Yield: 4 servings

TAG : Spicy Peruvian Pork

World Cuisine Recipes, Latin American, South American, Peruvian,