Pork In Hot And Spicy Cayenne Sauce - {Vindaloo}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless pork shoulder or leg
		Marinade
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
2 teaspoons	10ml	Mustard seeds
10		Dry red chile peppers
1 teaspoon	5ml	Turmeric
1/3 cup	78ml	Coconut or red wine vinegar
1 tablespoon	15ml	Minced garlic
		Finish The Dish
5 tablespoons	75ml	Mustard oil or olive oil
1		Cinnamon stick - (3" long)
6		Whole cloves
1 cup	62g / 2.2oz	Finely-chopped onions
1 tablespoon	15ml	Grated or crushed fresh ginger
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Goan palm sugar
		= (or jaggery or maple syrup)
1 cup	237ml	Water
		Coarse salt - to taste

Recipe Instructions

Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.

Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are very soft -- do not let them brown -- about 5 minutes.

Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9459) - from the TV FOOD NETWORK

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