Pork Vindaloo

I can’t get enough curry. Indian or Thai, Korean or Japanese, curries have always intrigued me. I love the way they smell, the rich tones of garlic, ginger and onions, the dark and nutty flavors of cardamom, cumin, and garam masala, and the light notes of turmeric and paprika.
Photo by Diane H.
Adapted from fullcircle.com

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

4

4-6

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

4

servings

Adapted from fullcircle.com

Ingredients

  • Ingredients

  • 1.5

    pounds country-style pork ribs, de-boned and cubed as above

  • 3

    T vegetable oil

  • 1

    large onion, chopped

  • 6

    garlic cloves, chopped

  • 1 1/2

    T flour

  • 1/2

    T sweet paprika

  • 1/2

    t cumin

  • 1/2

    t cardamom

  • 1/4

    t cayenne pepper

  • 1/4

    t cloves, ground

  • 3/4

    cups chicken stock

  • 8

    oz diced tomatoes

  • 1

    T red wine vinegar

  • 1/2

    T mustard seeds

  • 1

    bay leaf

  • 1/2

    t sugar

  • 1/4

    cup minced cilantro leaves

  • 1

    cup yogurt (optional)

Directions

Instructions Preheat oven to 300 degrees. In a large dutch oven, heat 1 tablespoon of oil over medium-high heat to almost smoking. Sear pork in two batches, give space between each piece to sear well and brown. Turn only once after the first side is well browned. Remove and place in a bowl. Continue with another tablespoon oil and the rest of the pork. Discard rendered fat and turn down to medium heat. Saute onions until golden brown and caramelized, about 10-15 minutes, add garlic and saute for 30 seconds more until fragrant. Scrape the accumulated fond off the bottom of the pan with the onions as you stir. Add flour, paprika, cumin, cardamom, cayenne, and cloves. Stir until fragrant, about 30 seconds. Add broth and scrape the bottom of the pan, add tomatoes, vinegar, mustard seeds and bay leaf. Add sugar and pork, with any accumulated liquids, and bring to a simmer. Cover and place in the oven. Cook for 1 1/2 - 2 hours, or until pork is fork tender. Remove from oven, skim off excess fat and add chopped cilantro and yogurt if desired. Serve with basmati or jasmine rice and fresh naan or thick flour tortillas.

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