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PORK VINDALOO
  • 2 in fresh ginger, peeled and chopped
  • 4 garlic cloves, pressed
  • 1 1/2 tsp chili powder
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 Tbs cardamom seeds
  • 6 whole cloves
  • 6 peppercorns
  • 2 in cinnamon stick
  • 2 Tbs coriander seeds
  • 1 Tbs cumin seeds
  • 5/8 cup white wine vinegar
  • 2 lb pork tenderloin, cubed
  • 3 Tbs vegetable oil
  • 1 tsp mustard seeds
  • 5/8 cup water

    1. In blender, puree all spices, except mustard, with vinegar to form a smooth liquid paste. (Add more vinegar if necessary.)

    2. Pour spice paste over pork and marinade in the fridge overnight.

    3. Remove pork marinade from fridge 2 hours before cooking to allow it to come to room temperature.

    4. Heat oil in a pot. Add mustard seeds and cover. Fry the seeds until they pop, then add pork, marinade and water. Bring to a boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes.

    5. Uncover and simmer until the pork is cooked through, another 30 minutes.

    		 
     

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