Pork Vindaloo | |
This recipe was designed for an electric slow-cooker but I've done it successfuly in a slow oven. | |
Ingredients: |
Method: |
1 Tbsp cumin seeds 2 tsp coriander seeds |
The day before: 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 cutting board. Using a pestle or rolling pin, crush seeds coarsely. Set aside. |
1 Tbsp clarified butter or ghee 1 onion, finely chopped 8 cloves garlic, minced 1 Tbsp grated or minced fresh ginger |
Heat butter or ghee over medium heat. Add onion, garlic and ginger and cook for 1 minute. |
a 2-inch piece of cinnamon stick 6 whole cloves 1/2 tsp salt 2 tsp mustard seeds 1/4 tsp cayenne pepper |
Add cumin and coriander seeds, cinnamon stick, cloves, salt, mustard seeds and cayenne and cook for 1 minute more. Remove from heat and let cool. |
2 pounds stewing pork, cut into 1-inch cubes 4 bay leaves 1/2 cup red wine vinegar |
Place pork in a mixing bowl or Ziploc bag. Add bay leaves and contents of pan. Add vinegar. Stir or knead to combine. Cover and marinate overnight in refrigerator. |
The next day, transfer to a Dutch oven, cover and bake in a slow (275°) oven for 4-5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves before serving. | |
I once added half a head of finely-sliced Nappa cabbage to the pot just before putting it in the oven, which worked quite well. The cabbage almost melted into the sauce and gave it a different flavour. Glazed beets go well with this. | |
Serves 6 | from House & Home magazine, October 2003 |