Curried Pork w/ Vindaloo

By Janes_kitchen

this recipe has been worked out on a per-pound system

Ingredients

• 1 LB voneless pork tenderloin cut into 1/2" to 1" cubes
• 2-3 TBL vindaloo seasoning (remember: per LB of meat: if you double it start w/ smaller measurements)
• 1/4 C malt or cider vinegar
• 1 tsp kosher flake salt
• 2 TBL canola oil
• 1 onion, chopped (increase only as desired)
• 4 cloves fresh garlic, minced (increase only as desired) or 1 tsp minced garlic
• 2/3 C unsweetened coconut milk (a "light" one w/ less fat works)

Details

Servings 4

Preparation

Step 1

mix togeth. vindaloo, malt vinegar & salt into paste & set aside

in lg. pot, heat oil over med-high heat
add onions & garlic (if using fresh garlic) & lightly brown
add vindaloo paste & stir for abt 3-5 min
a lot of the vinegar will evaporate, thickening & stiffening the paste, which flavors the oil
add meat, stirring to cover it w/ paste & searing it for abt. 2 min.
add coconut milk & garlic (if using dried minced garlic) & stir to deglaze pot
reduce heat to low simmer & stir occasionally until meat is cooked & tender abt 7-10 min.
serve over jasmine or brown rice

because vindaloo seasoning is hot, people may adjust quantity as desired
a little cayenne or minced chili may also be added if desired
this dish reheats well in microwave, so it can make nice leftover lunch at work, too