Pork in Hot and Spicy Cayenne Sauce Vindaloo Recipe

Ingredients

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• pork in Hot and Spicy cayenne Sauce (Vindaloo) shopping list
• Makes 4 servings shopping list
• 1 1/2 pounds boneless pork shoulder or leg shopping list
• Marinade: shopping list
• 1 tablespoon coriander seeds shopping list
• 1 teaspoon cumin seeds shopping list
• 2 teaspoons mustard seeds shopping list
• 10 dry red chili peppers shopping list
• 1 teaspoon turmeric shopping list
• 1/3 cup coconut or red wine vinegar shopping list
• 1 tablespoon minced garlic shopping list
• 5 tablespoons mustard oil or olive oil shopping list
• one 3 inch cinnamon stick shopping list
• 6 whole cloves shopping list
• 1 cup finely chopped onions shopping list
• 1 tablespoon grated or crushed fresh ginger shopping list
• 1 tablespoon paprika shopping list
• 1 teaspoon palm sugar or maple syrup shopping list
• 1 cup water shopping list
• coarse salt shopping list
• Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. shopping list
• Combine coriander, cumin, mustard and chilies, 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. shopping list
• Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, 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, palm 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. shopping list
• note: serves well with plain or coconut rice. shopping list