Pork Vindaloo
This recipe makes 6 servings
Suggested Recipes
Ingredients
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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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