Pork Vindaloo

Another recipe from 660 Curries, one of several pork vindaloo variations. This one has a long simmering stage, but relatively few ingredients, simple preparation, and no marinating phase, making it easier to put together on the fly than the beef vindaloo.

The recipe as written calls for boneless pork loin chops. We didn't have any and I made do with a pork picnic roast. It turned out fine, but if you can get leaner pork to make this with, definitely do.

Ingredients

• 128mL cider or malt vinegar
• 15mL garlic paste
• 10mL coriander seeds, ground
• 10mL cumin seeds, ground
• 5mL coarse salt
• 5mL cayenne
• 1mL ground turmeric
• 1 medium sized red onion (or two largish yellow onions), cut into 1cm cubes
• 64mL raw cashews
• 750g boneless lean pork, cut into 2cm cubes
• 128mL unsweetened coconut milk
• cilantro for garnishing

Procedure

1. Whisk together the vinegar, garlic paste, coriander, cumin, salt, cayenne, and turmeric.
2. Heat some canola oil in a pot or deep skillet over medium-high heat.
3. Add the onion and cashews and cook, stirring, until the onion starts to brown and the cashews are toasted, 5-8 minutes.
4. Stir the vinegar to mix it up and then add it to the pot. Cook, stirring frequently, until the vinegar has mostly evaporated and the spices are clinging to the onion chunks.
5. Add the pork and continue stirring until it's seared all over, about a minute.
6. Deglaze with 128mL water. Bring to a boil, then reduce heat to medium low and simmer, covered, until the pork is cooked through and fork-tender, about 30 minutes.
7. Increase heat to medium and add the coconut milk. Cook until the sauce thickens, about 10 minutes.