Pork Vindaloo - Slow Cooker

By Janet-2

Ingredients

• 1 1/2 tbsp. minced peeled fresh ginger
• 2 tsp. garam masala
• 2 tsp. mustard seeds
• 1/2 tsp. salt
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground red pepper
• 1 (2-lb) boneless pork loin roast, trimmed and cut into 1-inch pieces
• 2 cups chopped onion
• 6 garlic cloves, minced
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/2 cup dry red wine
• 2 1/2 cup coarsely chopped tomato (about 1 lb)
• 3 cups hot cooked basmati rice
• 2 tbsp. chopped fresh cilantro

Details

Cooking time 420mins

Preparation

Step 1

Combine first 6 ingredients in a medium bowl. Add pork, tossing to coat.

Heat in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

Add onion and garlic to pan; reduce heat to medium, and saute 5 minutes or until onion is crisp tender. Stir in flour. Add wine, scrape pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro.