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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork into a large bowl. | 2. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. | 3. Pour over the pork, and stir to coat. | 4. Cover and refrigerate for 1 hour. | 5. Heat oil in a large skillet over medium-high heat. | 6. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. | 7. Cook until nicely browned on the outside. | 8. 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. | 9. In a small cup, stir together the flour and 2 tablespoons of water. | 10. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2 1/2		boneless cubed	1439.3366	0.0	255.4539	38.5334
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
turmeric	1	tablespoon	ground	29.328000000000003	6.3112	0.9099	0.3055
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
water	1/2	cup		0.0	0.0	0.0	0.0
onion flake	1	tablespoon		17.45	4.164	0.4475	0.023
purpose flour	1	tablespoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.