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Pork- Pork Vindaloo

Source of Recipe

Milwaukee Journal Sentinel Jan 26, 2992


Recipe Introduction

Home Cooking Around the World Vindaloo curries are a specialty along the southwest coast of India. Ricketts says the cooking of southern India tends to be "hotter" and spicier than that of the north. He suggests serving this recipe with cooked basmati rice or plain white rice, and spinach sauteed with garlic in oil. Lamb, beef, shrimp or chicken may be substituted for pork. Cooking times may need adjusting.

List of Ingredients


1/4 cup white wine vinegar
2 tablespoons olive oil
6 cloves garlic
3 tablespoons chopped fresh ginger
2 fresh red chiles, cored and seeded
2 teaspoons brown mustard seeds
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 pounds pork loin, cut into 1-inch pieces
2 tablespoons olive oil, or more if needed
2 medium-size yellow onions, finely chopped
1 cup chopped, peeled tomatoes or 1 can (14.5 ounces) diced tomatoes, undrained
1 cinnamon stick
2 tablespoons chopped fresh cilantro (optional)




Recipe

Prepare vindaloo seasoning. In blender or small food processor, combine vinegar, olive oil, garlic, ginger, chiles, mustard seeds, cumin, cardamom and cloves. Process until smooth.

Prepare pork. In large bowl, combine vindaloo seasoning and pork, tossing to coat pork well. Cover bowl and refrigerate 2 to 6 hours.

In large skillet, heat oil over medium-high heat. Working in batches if necessary to avoid crowding skillet, add pork to skillet and saute until lightly browned, about 4 minutes. As pork browns, remove it to plate. Add onions to skillet and saute until lightly golden and softened, about 10 minutes, adding more oil if needed to prevent sticking. Return pork to skillet, and add tomatoes and cinnamon stick. Cover skillet and simmer, stirring occasionally, until pork is cooked through and tender, about 20 minutes. Remove cinnamon stick. Stir in cilantro, if using, and serve. Makes 6 servings.