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Pork Vindaloo Recipe

House Home Photo Cinnamon Pork Vindaloo Recipe

Ginger, coriander and cinnamon add Indian flavour to this slow cooker dish. Requiring long marinating time in pungent spices, Indian foods are a natural for slow cookers. This slightly spicy, saucy pork recipe is wonderful served over rice.

Yield: 
6 servings
Ingredients: 

1 tbsp cumin seeds
2 tsp coriander seeds
1 tbsp clarified butter or ghee
1 onion, finely chopped
8 cloves garlic, minced
1 tbsp minced ginger
1 2" piece cinnamon stick
6 whole cloves
1/2 tsp salt
2 tsp mustard seeds
1/4 tsp cayenne pepper
2 lb. stewing pork, cut into 1" cubes
4 bay leaves
1/2 cup red wine vinegar

Instructions: 

Step 1: In a skillet, over medium heat, cook cumin and coriander seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or a cutting board. Using a pestle or a rolling pin, crush seeds coarsely. Set aside.

Step 2: In a skillet, heat butter or ghee over medium heat. Add onion, garlic and ginger and cook for 1 minute. Add cumin and coriander seeds, cinnamon, cloves, salt, mustard seeds and cayenne, and cook for 1 minute more. Remove from heat. Let cool.

Step 3: Place pork in a mixing bowl. Add bay leaves and contents of pan. Add vinegar and stir to combine. Cover and marinate overnight in refrigerator.

Step 4: The next day, transfer to slow cooker, cover and cook on low for 8-10 hours or on high for 4-5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves.

Reprinted with permission from Judith Finlayson's The 150 Best Slow Cooker Recipes (2001 Robert Rose).

Author: 

Judith Finlayson

Photographer: 

Matt Johannsson

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