Belizean Pebre
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
- 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.
This article uses material from the "Belizean Pebre" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
