4-5 star 'if modified'. There's a few problems with this recipe. It's a good base but needs a lot of help. First off it's not spicy unless you add a lot to it. Secondly the 'marinade' isn't possible when the only initial liquid is 1/4 cup of vinegar and a bunch of dry spices. There's no way to just put the marinated pork in a pan to brown then add the marinade because the pork and spices absorb the small amount of liquid. Here's what I added to the marinade: cayenne pepper, sliced red bed pepper, multiple fresh garlic cloves, carrots. I did the marinade as stated but since there was no liquid to separate from the pork I put it all in the pan at once including all the things I added. Also this was put over white rice in the end so plan on making that too. Without that I'm not sure what you would do with it. Marinate the above, throw it in the pan, simmer for 40 minutes or until the pork is tender by fork, the add the orange juice, water, onion... etc for 4-5 minutes, then the flour to thicken. Serve over rice. Ends up tasting more like a mild spicy curry dish than anything else.
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