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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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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:
2 1/2 pounds boneless pork shoulder, cubed |
1/4 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 taste |
1 tablespoon vegetable oil |
1 cup orange juice |
1/2 cup water |
1 tablespoon dried minced onion |
1 tablespoon all-purpose flour |
2 tablespoons water |
Directions:
1. 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.
2. 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.
3. 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.
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