Pungent Pork Vindaloo

Methods/steps

Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.

• ½ cup cider vinegar

• 3 tablespoons vegetable oil

• 2 teaspoons crushed red chile

• 2 teaspoons minced ginger

• 1 teaspoon ground cardamom

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground turmeric

• Crushed black pepper

• 1 ½ pounds pork, cut in 1-inch cubes

• 1 to 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 1 medium potato, cubed

• 2 cups chicken broth

• 2 cups cooked rice

To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.

Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.

Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed

Serve the vindaloo over a platter of hot rice.

Yield: 4 servings

Heat Scale: Hot