Pork vindaloo

Yield: 4 servings

Measure Ingredient
6 Dried red chilies
2 teaspoons Black peppercorns
2 teaspoons Cumin seed
4 Green cardamom pods --
Crushed
6 Cloves
3 mediums Onion
6 Cloves garlic -- chopped
1 tablespoon Ginger root -- chopped
3 tablespoons White wine vinegar
2 pounds Boneless pork tenderloin --
Cut into 1" chunks
2 teaspoons Canola oil
3 Inch cinnamon stick --
Crushed
2 teaspoons Red pepper powder
1 teaspoon Ground tumeric
3 tablespoons Tamarind liquid
½ teaspoon Salt

In a small skillet, dry roast the red chilies, peppercorns, cumin, cardamom and cloves until the cumin seeds begin to change color. Let cool slightly. Grind to a powder in a spice grinder. Chop one of the onions coarsely. Finely slice the remaining onions. In a mini food processor or blender, process the garlic, ginger and 1 tbsp of water to a smooth paste. Add the chopped onion and 1 to 2 tbsp water, if necessary, and process again until smooth. Add the ground spices and vinegar and process until thoroughly combined. Put the pork in a shallow bowl. Rub the paste mixture into the pork pieces. Cover and marinate for at least 1 hour in the refrigerator, stirring occasionally. Heat the oil in a large nonstick skillet over moderate heat. Add the crushed cinnamon. Allow to cook for a few seconds.

Add the reserved onion rings. Cook, stirring for 2 minutes. Reduce the heat to low. Add 2 to 3 tbsp water. Cook, stirring ocasionally, until the onions are golden brown, about 20 minutes. If necessary, add a little water to prevent the onions from burning and sticking to the pan. Add the red pepper powder and tumeric and stir for 20 seconds. Add the meat to the pan in batches and stir until it is seared on all sides, taking care the mixture does not stick to the bottom of the pan. Add 1 cup warm water to the pork and bring to the boil. Reduce the heat to low, cover and simmer until the liquid has reduced by half. Add the tamarind liquid and salt to taste. Continue cooking, covered, until the pork is tender, stirring occasionally.

The approximate cooking time should be about 40 minutes to 1¼ hours. Remove from heat. Serve with lots of rice and a yogurt salad.

May be prepared 1 to 2 days ahead. Note-Skninless chicken, lamb or shrimp may be substituted. 359 calories and 11 grams fat.

Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:26) (159) Fido: Cooking

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