Steps to Prepare Mosterdsoep Met Zalm

Spicy Peruvian Pork

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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 | Mosterdsoep Met Zalm

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 | Mosterdsoep Met Zalm

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,