Peruvian Pork

    Peruvian Pork


    35 people made this

    About this recipe: Succulent and spicy pork made by marinating pork shoulder in vinegar, cumin, turmeric, garlic, orange juice and onion. The pork is then pan-seared and cooked in the marinade, until fork tender. Delicious served with rice.

    Serves: 4 

    • 1.1kg boneless pork shoulder, cubed
    • 125ml vinegar
    • 1 tablespoon ground cumin
    • 1 tablespoon ground turmeric
    • 1/2 teaspoon garlic granules
    • 1 teaspoon salt or to taste
    • 1/4 teaspoon ground black pepper or to taste
    • 1 tablespoon vegetable oil
    • 250ml orange juice
    • 125ml water
    • 1 tablespoon dried onion powder
    • 1 tablespoon plain flour
    • 2 tablespoons water

    Prep:5min  ›  Cook:40min  ›  Extra time:1hr marinating  ›  Ready in:1hr45min 

    1. Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic granules, salt and pepper. Pour over the pork and stir to coat. Cover and refrigerate for 1 hour.
    2. Heat oil in a large frying pan over medium-high heat. Remove pork from the marinade, reserving the marinade and place in the hot frying pan. Cook until nicely browned on the outside. Add orange juice, 125ml water, onion powder and the reserved marinade. Reduce heat to low, cover and simmer for about 30 minutes or until the pork is fork tender.
    3. In a small cup, stir together the flour and 2 tablespoons of water. Stir into the frying pan and simmer uncovered until thickened, 2 to 4 minutes.

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