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!
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
Directions:
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.
