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PORK VINDALOO

Source of Recipe

America's Everyday Diabetes Cookbook" by Katherine E. Younker

PORK VINDALOO (Crockpot)
Plan ahead...needs to be marinated overnight.

Note: This dish must be assembled the night before it is cooked as it needs to be marinated overnight. Follow preparation directions and refrigerate overnight. The next day, transfer to stoneware and cook as directed.

Exchanges
WW Points
Yield: 8 servings

- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon clarified butter or ghee
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced gingerroot
- 1 piece cinnamon stick, about 2 inches
- 6 whole cloves
- 1/2 teaspoon salt
- 2 teaspoons mustard seeds
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing pork, cut into 1-inch cubes
- 4 bay leaves
- 1/2 cup red wine vinegar

In a skillet, over medium heat, cook cumin and coriander
seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or a cutting board. Using a pestle or a rolling pin, crush seeds coarsely. Set aside.

In a skillet, heat butter or ghee over medium heat. Add onion, garlic and gingerroot and cook for 1 minute. Add cumin and coriander seeds, cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more minute. Remove from heat. Let cool.

Place pork in a mixing bowl. Add bay leaves and contents of pan. Add vinegar and stir to combine. Cover and marinate overnight in refrigerator. The next day, transfer to slow cooker stoneware, cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves.

One serving (1/8 of recipe)equals: Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg ++++ Exchanges: 1 Vegetable, 3-1/2 Lean Meat ++++ WWP: 4