Pork Vindaloo Recipe - by Koji Cooks

VINDALOO

This is one of the finest Indian dishes I've prepared so far. The protein used is a pork roast, which is cut into chunks and marinated. It would also work well with chicken, shrimp, or tofu; just adjust the cooking time as needed. Serve it with long-grain Kzahana basmati rice, (this rice is truly exceptional) along with chuney and riata.

VINDALOO

2 pounds boneless pork roast cut into 2" cubes

MARINADE

1.5 tablespoons kashmiri chili powder

2 teaspoons smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground tellicherry black pepper

1/2 teaspoon turmeric

pinch of ground cloves

1/2 teaspoon kosher salt

2 tablespoons red wine vinegar

1 tablespoon vegetable oil

METHOD

Place marinade ingredients in a food processor and processinto a smooth paste. Place the pork in a glass bowl and toss to evenly coat with the marinade, cover with plastic wrap and refrigerate overnight..

VEGETABLES AND COOKING

2-3 tablespoons vegetable oil

2 cups peeled, chopped sweet or yellow onion.

2 tablespoons minced garlic

1 tablespoon of fresh ginger, peeled and grated.

2 cups pork or chicken stock

1 cup bacon, cooked and chopped.

1 cup of sweet potato, cooked and cubed.

2 sliced jalapeño peppers - optional

1 cup frozen petite peas

2 tablespoons red wine vinegar

COOKING

Heat a Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil. Add the onion, garlic, and ginger, and sauté, stirring frequently for about 8 minutes. Be careful not to burn them and reduce the heat if necessary. Add the pork and sauté for 5 minutes, then stir in the stock and bacon, transfer everything to a slow cooker. Cover and set it to high heat, cooking until the pork is tender, about 1 hour. Uncover and stir in the potatoes and Jalapeno peppers, cook for about 15 minutes. Mash some of the potatoes against the side to slightly thicken the mixture. Stir in the peas and heat through. Serve over steaming basmati rice.