Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs pork (trimmed or excess fat) 900g
- 1 tsp salt 5ml
- 1/2 tsp pepper 2ml
- 1/2 small Red Racardo
- 1 tsp fat 5ml
- 1 cup water 250ml
- 1 medium onion (sliced)
- 1/2 cup flour 125ml
- 1/4 cup vinegar 50ml
Directions
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.
Category:Belizean Recipes
Category:Belizean Meat Dishes