Sunday, October 16, 2016

Pork Vindaloo



So thrilled that the weather is cooling down a bit!  Perfect time to pull out all my soups, stews and "fall dishes".  This pork dish is easy to put together and is a great starter if you want to dip your toe into cooking Indian food.  The spice isn't overpowering at all but a dollop of plain yogurt or sour cream on top will cool it down a little bit.... and it's actually a great compliment to the dish in general!

Serve this with pita bread or naan and you've got yourself comfort in a bowl!

Pork Vindaloo
 from my recipes.com


1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons garam masala
2 teaspoons mustard seeds
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 (2-pound) boneless pork loin roast, trimmed and cut into 1-inch pieces
2 cups chopped onion
6 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/3 cup dry red wine
2 1/2 cups coarsely chopped tomato (about 1 pound)
3 cups hot cooked basmati rice
2 tablespoons chopped fresh cilantro
plain yogurt or sour cream, for serving


1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

3. Add onion and garlic to pan; reduce heat to medium, and sauté 5 minutes or until onion is crisp-tender. Stir in flour. Add wine, scraping pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro. Top with yogurt or sour cream if desired.






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