Recipe
October 6, 2011
Pork Vindaloo Recipe
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).
Directions
Yield:
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).