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VINDALOO

GLASS OF APPLE JUICE (OPTIONAL)

VINDALOO PASTE:

  2 ONIONS, SLICED AND FRIED TO BROWN
  1/2 C OIL
  2 TSP CUMIN SEED, TOASTED
  1 TSP PEPPERCORNS, TOASTED
  3+ RED CHILIES, TOASTED
  1 1/2 TSP BLACK MUSTARD SEED, TOASTED
  1 TSP FENUGREEK SEED, TOASTED
  3" STICK CINNAMON, TOASTED
  5 T CIDER VINEGAR
  1 1/2 TSP SALT
  1 TSP BROWN SUGAR
  WATER AS NEEDED

BULK OF CURRY:

  2 POUNDS PORK BUTT, CUT INTO 1" CUBES
  2 T OIL
  1" GINGER ROOT, PEELED
  1 HEAD GARLIC, PEELED
  1 TSP TUMERIC

PREPARE THE VINDALOO PASTE:

FRY THE ONIONS ON MEDIUM IN THE OIL UNTIL THEY ARE BROWN AND SOFT. PATIENCE! IT WILL TAKE A LONG TIME. IT WILL MAKE YOU HUNGRY. DRINK THE APPLE JUICE.

TOAST THE SPICES UNTIL MUSTARD SEEDS START TO POP AND GRIND THEM.

BLENDERIZE TOGETHER ALL VINDALOO PASTE INGREDIENTS, ADDING WATER AS NECESSARY.

BROWN PORK IN BATCHES IN DUTCH OVEN.

MEANWHILE: GRIND TOGETHER GINGER AND GARLIC.

REMOVE ALL PORK FROM POT.

ADD GINGER/GARLIC PASTE TO POT AND COOK 1 MINUTE, STIRRING CONSTANTLY.

ADD VINDALOO PASTE TO POT AND COOK UNTIL BUBBLING (~1 MINUTE).

ADD TUMERIC AND RETURN PORK TO POT.

SIMMER UNTIL PORK SOFT, ADDING WATER AS NEEDED. (~1 HOUR).