Ingredients
-
3
-
2
-
2
-
1 1/2
-
1 1/2
-
3/4
-
1/4
-
1/4
-
1/4
-
1
-
2
-
2
-
6
-
1/4
-
1
Directions
Pork Vindaloo,This is absolutely delicious and goes well with basmati rice.,We loved this! It was easy to do and the aroma, while cooking, was wonderful. I don’t know how “authentic” it is, but it’s a winner in my book. Thanks for posting.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix Together the Flour, Cumin, Coriander, Turmeric, Cardamom, Cinnamon, Salt, Pepper and Cloves. |
|
2
Done
|
Place the Pork in a Large Bowl and Sprinkle With Half of the Spice Mixture, Tossing Well to Coat. |
|
3
Done
|
in a Large Heavy Saucepan, Heat Half of the Oil Over Medium-High Heat. |
|
4
Done
|
Brown the Pork in Batches and Add More Oil If Necessary. |
|
5
Done
|
Transfer to a Plate. |
|
6
Done
|
Add the Remaining Oil to the Pan and Reduce the Heat to Medium. |
|
7
Done
|
Add the Remaining Spice Mixture, Onions, Garlic, 2 Tablespoons of the Vinegar, the Ginger, Mustard and Red Pepper Flakes. |
|
8
Done
|
Cook, Stirring, Until the Onions Are Softened, About 6 Minutes. |
|
9
Done
|
Pour in the Chicken Stock and Remaining Vinegar. |
|
10
Done
|
Bring to a Boil, Stirring to Scrape Up Any Brown Bits. |
|
11
Done
|
Return the Pork and Any Accumulated Juices to the Pan and Add the Bay Leaves. |
|
12
Done
|
Reduce the Heat, Cover and Simmer, Stirring Occasionally, For 30 Minutes. |
|
13
Done
|
Uncover and Simmer Until the Pork Is Tender and the Sauce Is Thickened, About 15 Minutes. |
|
14
Done
|
Discard the Bay Leaves. |
