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Pork Vindaloo with Potatoes--easy and delicious!

Pork Vindaloo: Review of Pure Pork Awesomeness

Closely adapted from Kevin Gillespie.
Course Entree
Cuisine Indian
Author TheSpicedLife

Ingredients

  • 1 lb boneless pork loin, cut into bite-sized chunks
  • 1/2 cup malt or cider vinegar (I used cider)
  • 1 2-inch Ceylon cinnamon stick
  • 1 T heaping black peppercorns
  • 1 T cumin seeds
  • 1 T coriander seeds
  • 1 T fennel seeds
  • 3 T paprika or other mild chile pepper powder of choice
  • 1 T red pepper flakes (I left out)
  • 1 t turmeric
  • 1/4 t ground cardamom
  • 1/4 t ground cloves
  • 1 fresh jalapeño, stem removed (I left out)
  • 1 3-inch piece of ginger, washed, peeled if needed (I only peel the bad spots) and roughly chopped
  • 1/2 cup peeled garlic cloves
  • 1 cup (about 3-4 large) diced shallots
  • 4-6 T neutral vegetable oil (I used avocado)
  • 1 1/2 cups chicken stock
  • 6 inch small boiling potatoes, cut into 1/2- dice (peel if you prefer, I never do), like a redskin or Yukon Gold
  • 1 t sea salt, plus more to taste
  • 1/2 cup chopped fresh cilantro
  • 1-2 t garam masala
  • 1-2 T brown sugar or honey, or to taste

For serving with the vindaloo:

  • Basmati rice or flatbread
  • Greek yogurt
  • cayenne pepper or red pepper flakes

Instructions

  1. Toss the pork loin with the vinegar and set aside.
  2. Toast the whole spices over medium heat. Begin with the cinnamon stick, and after a minute add the peppercorns. After another minute or so, add the faster toasting cumin, coriander and fennel seeds. Let it all toast, shaking the pan occasionally, until darkened and fragrant, but not burnt, a few minutes. Then transfer to a spice grinder and let them cool. When they are cool, grind them finely. Mix in the already ground spices and set aside.
  3. Place the ginger, garlic and jalapeño in a small food processor. Process until finely chopped.
  4. Heat the oil in a large, heavy pot over medium heat. Add the diced shallots with a pinch of salt. Cook for about 10 minutes, until starting to caramelize. Add the ginger and garlic mixture. Cook, stirring, for another 2-3 minutes.
  5. Add the spice mixture and stir (spices can burn, so keep the spices moving to roast evenly). Cook for about 30-60 seconds this way.
  6. Add the pork with the vinegar and stir to evenly coat the pork with spices. Then add the chicken stock, potatoes and the one teaspoon of salt. Increase the heat to bring to a boil, and then cover and reduce heat to maintain a gentle simmer.
  7. Simmer for about 30 minutes, or until the potatoes are mostly tender. Then remove the lid and increase the heat a bit to continue simmering. When the sauce breaks and the oil starts to separate, you're done (should be 5 minutes or less).
  8. Mix in 1 teaspoon of garam masala and 1 tablespoon of brown sugar, and taste for more of either or more salt. Sprinkle with cilantro.
  9. Serve with flatbread or Basmati rice, and offer yogurt on the side, as well as cayenne pepper or red pepper flakes for anyone who wants it spicier.