Pork Vindaloo

A blend of spices makes this dish not-so-hot, not-so-mild. Just perfect with a steaming bed of rice.

• Ingredients:

• Marinade:
• 1 ½ tbsp fresh ginger garlic paste
• 2 tsp Kashmiri lal mirch
• ¼ cup white wine vinegar
• 1 lb pork tenderloin, cut into 1”(2.5 cm) pieces
• Curry:
• 3 tbsp olive oil
• ¾ cup onions, chopped
• ½ tsp black pepper
• ½ tsp cumin powder
• ½ tsp cinnamon powder
• ¼ tsp ground cloves
• ½ tsp turmeric
• Salt to taste
• 1 cup water

• Method:

• 1 Mix marinade ingredients together. Cover. Marinate for at least 1 hour.
• 2 Heat oil in a thick bottom pan on medium high heat. Add onions. Sauté for 5-8 minutes until golden.
• 3 Add marinated pork. Stir. Cook for 5 minutes on medium high heat, stirring occasionally.
• 4 Add black pepper, cumin, cinnamon, cloves and turmeric. Stir. Add salt and water. Stir well.
• 5 Cover. Simmer for 15- 20 minutes on medium low heat.
• 6 Uncover. Stir. Continue cooking for 5-10 minutes until pork is cooked through.
• 7 Turn off heat.
• 8 Serve hot over bed of steamed rice.

©/TM/® Smucker Foods of Canada Corp.