Difference between revisions of "Belizean Pebre"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ¼ cup [[vinegar]] 50 ml | * ¼ cup [[vinegar]] 50 ml | ||
| − | == | + | == Procedures == |
# Clean meat with [[lime juice]] or [[vinegar]]. | # Clean meat with [[lime juice]] or [[vinegar]]. | ||
# Cut meat into serving pieces and season with [[salt]], [[pepper]], recardo, and season all. | # Cut meat into serving pieces and season with [[salt]], [[pepper]], recardo, and season all. | ||
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# Add this mixture to cooked [[Pork]]. Serve with [[corn]] tortillas. | # Add this mixture to cooked [[Pork]]. Serve with [[corn]] tortillas. | ||
| − | [[Category:Belizean Meat | + | [[Category:Belizean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
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Latest revision as of 06:51, 14 July 2012
Ingredients
- 2 lbs pork (trimmed or excess fat) 900 g
- 1 tsp salt 5 ml
- ½ tsp pepper 2 ml
- ½ small red recardo
- 1 tsp fat 5 ml
- 1 cup water 250 ml
- 1 medium onion (sliced)
- ½ cup flour 125 ml
- ¼ cup vinegar 50 ml
Procedures
- Clean meat with lime juice or vinegar.
- Cut meat into serving pieces and season with salt, pepper, recardo, and season all.
- Heat frying pan or skillet. Add fat and seasoned meat.
- Cook on both sides until brown. Add water gradually. Add sliced onions. Cook until meat is tender.
- Mix flour with water. Strain to remove any lumps.
- Put to boil until it thickens. Stir occasionally to prevent burning.
- Add vinegar and keep stirring.
- Add this mixture to cooked Pork. Serve with corn tortillas.
