Spicy Peruvian Pork Popular Recipes

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Spicy Peruvian Pork

"This one-of-a-kind beef taste is delicious served over rice and has always been met with praise. The spices inside the marinade can stain, so I use a metallic bowl to do the marinating in (additionally wear an apron!). DO TRY!"

Ingredients :

2 half of kilos boneless beef shoulder, cubed
1/four cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to flavor
1 tablespoon vegetable oil
1 cup orange juice
half of cup water
1 tablespoon dried minced onion
1 tablespoon all-cause flour
2 tablespoons water

Instructions :

Prep : 1H	Cook : 4M	Ready in : 1H40M

Place pork right into a massive bowl. In a small bowl, blend collectively the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the beef, and stir to coat. Cover and refrigerate for 1 hour.
Heat oil in a large skillet over medium-excessive warmness. Remove red meat from the marinade, reserving the marinade, and location inside the hot skillet. Cook until well browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce warmness to low, cover, and simmer for about half-hour, or till the pork is fork tender.
In a small cup, stir collectively the flour and a pair of tablespoons of water. Stir into the skillet, and simmer exposed until thickened, 2 to 4 minutes.

Notes :

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