Pork Vindaloo

Pork Vindaloo

1.5 teaspoons ground cumin seeds
1 teaspoon ground black peppercorns
1 teaspoon ground cardamom seeds
6 tablespoons of paprika or smoked paprika
1/2 teaspoon of cinnamon
4 tablespoons cider vinegar
1-inch cube fresh ginger, chopped
1 large onion, peeled and finely sliced
1 tablespoon ground coriander
3 tablespoons of molasses
1/2 teaspoon turmeric
1 cup water
1 1/2 # pork cut into 1-inch cubes

Equipment needed: blender, frying pan, measuring spoons, measuring cup, tongs, wooden spoon, mixing bowl

Cut pork into 1 inch cubes and place in a mixing bowl with 2 tablespoons of ghee. Mix it with a wooden spoon until becomes tacky. This develops the protein on the outside of the pork making maillard browning easier and more uniform. This method can also be used for beef stew or any other kind of stew. Preheat sauté pan on high. Once it becomes hot, slowly add the pork — keeping in mind that it is hot, and the pork is surrounded by oil, so it may spatter. Turn your heat down to medium-high. Carefully turn each piece, browning on all sides. Once all the pork is seared add your thinly sliced onions. The pan will be dry, but as soon as the onions hit they will start to weep moisture and deglaze the pork from the bottom of your pan. At this point I add about a tablespoon of ghee, cooking the onions until they are very brown– think, brown and crispy– keeping the heat on medium-high high at all times. Once the onions are brown add your spice mix, minus the ginger, and cook for about 45 seconds to a minute. Place all the onions, spices, and ginger into the blender and blend. As soon as the onions turn into a chunky paste, add your water, slowly, and blend until it becomes a smooth paste. If it looks too runny you can add more paprika. Add this paste to your pork and place in a 300° oven. Cook for one hour and15 minutes. During this time you can prepare your side dishes.

3 comments on “Pork Vindaloo

  1. Tom Tippett says:

    what’s ghee used in the Pork Vindaloo recipe?

    • In hot climates around the world, one of the ways that they preserve butter is to remove the solids and the extra whey. We in the U.S. call this clarified butter in India it called ghee. What each culture does with this product is amazing. In Etheopia they use the clarified butter to preserve spices. So the spices lasts longer and the butter is infused with the spices. In India they will age the ghee up to and over 100 years. The ghee takes on a very pungent taste and I think adds to the Indian cuisine, though most Americans find this taste disagreeable.

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