Pork Vindaloo
This recipe makes 6 servings
Ingredients
- 3 lb lean boneless pork shoulder butt
- 2 tbsp all-purpose flour
- 2 tsp ground cumin
- 1-1/2 tsp ground coriander
- 1-1/2 tsp ground turmeric
- 3/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch ground cloves
- 2 tbsp vegetable oil
- 2 onions, chopped
- 6 cloves garlic, sliced
- 1/4 cup white vinegar
- 1 tbsp gingerroot, minced
- 1 tbsp grainy mustard
- 1/4 tsp hot pepper flakes
- 2 cups chicken stock
- 2 bay leaves
Preparation
Trim any fat from pork; cut meat into 1-1/2-inch (4 cm) cubes. Place in bowl. In separate bowl, mix together flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves; sprinkle half over pork, tossing to coat well.
In large heavy saucepan, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as necessary. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add remaining spice mixture, onions, garlic, 2 tbsp (25 mL) of the vinegar, the ginger, mustard and hot pepper flakes; cook, stirring, until onions are softened, about 6 minutes.
Pour in chicken stock and remaining vinegar; bring to boil, stirring to scrape up any brown bits. Return pork and any accumulated juices to pan; add bay leaves. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Uncover and simmer until pork is tender and sauce is thickened, about 15 minutes. Discard bay leaves.
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