Pork Vindaloo
Servings: 4
Total Time: 9 1/2 hours
Ingredients
2 lbs pork loin, cut into 1 inch pieces
1 TBSP cooking oil
1 large onion, diced
3 cloves
1 tsp chili powder
1/2 cup water
cooked rice for serving
Marinade:
8 cloves garlic, minced
2 TBSP red wine vinegar
1 TBSP minced ginger
1/2 teaspoon ground turmeric
1 tsp ground cumin
1 TBSP red pepper flakes
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1 tsp ground coriander
Directions
1. Mix the marinade ingredients together in a bowl. Place pork pieces in a large resealable plastic bag. Pour the marinade over the pork, seal the bag and massage marinade into the pork making sure all pieces of pork are covered. Refrigerate for at least 8 hours.
2. Heat the oil in a dutch oven over medium-high heat.
3. Add the onion, cloves, and chili powder to the pan and cook, stirring constantly, until onion is soft, about 5 minutes.
4. Add the pork and any marinade to the pan and cook, stirring occasionally, until browned, about 10 minutes.
5. Add the water to the pan and bring to a simmer. Reduce heat to medium-low, cover and cook until pork is tender about 45 minutes.
6. Uncover the pot and allow sauce to thicken, 10 to 15 minutes. Serve with rice.
2. Heat the oil in a dutch oven over medium-high heat.
3. Add the onion, cloves, and chili powder to the pan and cook, stirring constantly, until onion is soft, about 5 minutes.
4. Add the pork and any marinade to the pan and cook, stirring occasionally, until browned, about 10 minutes.
5. Add the water to the pan and bring to a simmer. Reduce heat to medium-low, cover and cook until pork is tender about 45 minutes.
6. Uncover the pot and allow sauce to thicken, 10 to 15 minutes. Serve with rice.
