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.
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
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).